Negi Confit with Whole Grain Mustard Vinaigrette and a Poached Egg

This Negi Confit with Whole Grain Mustard Vinaigrette and a Poached Egg is an updated twist on the French classic poached leeks with sauce gribiche. In place of traditional leeks, Chef Toni Sakaguchi from The Culinary Institute of America uses its Japanese cousin—a succulent and fragrant negi, which has a garlic-like aroma and sweet earthy flavor. She places the poached negi on top of arugula, drizzled with vinaigrette, and tops it with a poached egg.

Servings

8

Prep Time

15 mins

Cook Time

30 mins

INGREDIENTS

8 ea. Negi, trimmed
Salt, as needed
Ground black pepper, as needed
2 cup Extra-virgin olive oil
3/4 cup White wine
8 ea. Thyme sprigs
2 ea. Bay leaves

FOR THE VINAIGRETTE

1/4 cup Red wine vinegar
1 Tbsp Shallot, minced
2 Tbsp Whole grain mustard
1/2 cup Extra-virgin olive oil

FINISHING

2 cups Arugula
8 ea. Egg, poached
1 Tbsp Microgreens
1 bunch Chives, chopped
Chive blossom petals, optional

DIRECTIONS

Season the negi with salt and pepper.
Combine the oil, wine, thyme, and bay leaf in a pot. Bring to a low simmer.
Add the negi to the pot, they should be submerged. Top with a piece of parchment and a lid, and reduce the heat to low and cook for 20 minutes or until fork tender.

FOR THE VINAIGRETTE:

Combine the vinegar, shallots and mustard in a bowl. Let sit for a few minutes. Whisk in the olive oil. Season with salt and pepper.

TO SERVE:

Place a handful of arugula on each plate.
Drain the negi. Place on top of the arugula in a line. Drizzle with vinaigrette. Top with a poached egg. Drizzle the egg with a little vinaigrette and sprinkle with chives and micro greens.

This recipe was created as part of a collaboration between The Culinary Institute of America and the Oishii Nippon Project as an open educational resource for the foodservice industry.

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