Garden Spinach Niçoise with Jammy Eggs and Herbed Buttermilk Emulsion
A sophisticated reimagining of the garden salad, featuring a base of crisp baby spinach and hand-torn tender greens. The dish is centered around seven-minute eggs with luscious jammy yolks, complemented by the buttery brine of Castelvetrano olives and the sharp snap of shaved radish. It is finished with a refined herbed buttermilk emulsion—an elevated take on ranch—and topped with toasted pepitas and micro-herbs for a professional, layered texture.
Recipe
Cook Time: 20 minutes
Servings: 2 to 4 servings
Ingredients
- •4 cups fresh baby spinach
- •2 cups tender garden greens (Bibb or Butter lettuce), hand-torn
- •4 large organic eggs
- •1/2 cup Castelvetrano olives, pitted and halved
- •4 small radishes, shaved paper-thin on a mandoline
- •1/2 cup cultured buttermilk
- •2 tablespoons Greek yogurt
- •1 tablespoon fresh dill, finely minced
- •1 tablespoon fresh chives, finely minced
- •1 teaspoon fresh lemon juice
- •1 small garlic clove, finely grated
- •1/4 cup toasted pepitas (pumpkin seeds)
- •1/4 cup mixed micro-herbs (such as micro-basil or pea shoots)
- •Flaky sea salt and freshly cracked white pepper to taste
Instructions
- 1Bring a medium saucepan of water to a gentle boil. Carefully lower the eggs into the water and simmer for exactly 7 minutes to achieve a jammy yolk.
- 2Immediately transfer the eggs to an ice bath for at least 5 minutes. Once cooled, gently peel them and slice in half lengthwise.
- 3In a small mixing bowl, whisk together the buttermilk, Greek yogurt, minced dill, chives, grated garlic, and lemon juice. Season with sea salt and white pepper until the emulsion is smooth and aerated.
- 4In a large chilled bowl, gently toss the baby spinach and hand-torn greens with a tablespoon of the buttermilk emulsion just to coat.
- 5Arrange the dressed greens on a serving platter or individual plates.
- 6Distribute the halved jammy eggs, Castelvetrano olives, and shaved radishes artistically over the greens.
- 7Drizzle the remaining herbed buttermilk emulsion generously over the salad.
- 8Finish the dish by scattering the toasted pepitas and micro-herbs across the top for crunch and aromatic complexity.
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