3rd Course: Asparagus and egg salad
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Author: ulterior epicure Status: published Published: Aug 31,2008 license cc-by-nc-nd tags: pistachio, bread, egg, salad, vinaigrette, crunch, california, parmesan, mesclun, poach, gatos, golden, manresa, kinch, asparagus, crumbs, los, citrus, david,
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Asparagus shavings with a slightly under-cooked egg and a shaving of Parmesan cheese. The plate is dotted with baby mesclun and garnished with super crunchy bread "golden crumbs" and bits pistachio nuts. The salad is dressed very lightly with citrus vinaigrette.
Taste: Two things struck me about this dish. First, I loved the texture of the egg - which was half-way between poached and done. The yolk, as you can see, was solid enough to hold its shape (somewhat), yet not so firm as to be crumbly or grainy like a hard-boiled yolk. The egg whites, as well, were in a state between gelatin and raw whites.
The second thing that struck me about this salad was how much the addition of a small textural foil (crunchy bread crumbs) can enhance a dish. These little crumbles were like savory-buttery grape nuts that really made eating this dish an outstanding pleasure. Like most of Kinch's dishes: simple, yet thoughtful, different and very tasty.
