The Chew: Batali And Beyond
Hey look, Mario Batali has his own end of the show segment on The Chew. It’s called Batali and Beyond. That’s cute, but why not just named it “Hey, everybody, Mario Batali’s going to cook us stuff now … I was going to come up with a cutesy name for this segment, but I’m far too busy drooling because motherflipping Mario Batali is cooking something for us right now.” But I guess that probably would have been a bit “too long.” I’m sorry I don’t fit inside your box, The Chew segment naming maestro!
The Chew: 4-Minute Eggs With Spring Vegetable Salad Recipe
- 1/4 pound Sugar Snap Peas
- 1/4 pound Asparagus (trimmed)
- 1/4 pound English Peas (shelled)
- 1 bunch Mint leaves (torn)
- 4 Eggs
- 1/4 cup Extra Virgin Olive Oil
- 5 tablespoons Red Wine Vinegar
- 3 tablespoons Mustard
- Salt and Pepper
- 5 radishes (thinly sliced)
You have a pot of boiling water that is very very salted and a bowl filled with ice water and a colander. You’re going to blanch all the vegetables. Honestly, I don’t know what blanch means, but they kept saying it over and over again so it must be important. Also, it’s the name of the best Golden Girl so it’s doubly important. What I think blanch means is putting the vegetables in the boiling water for a minute and then moving them to the cold water, because that’s exactly what Mario Batali said to do.
What that process does accomplish is it keeps the vegetable very very green and crunchy. So it looks beautiful and is fun to eat.
Next you add the mustard vinaigrette. You can use a dijon mustard or a grey mustard, but nothing too far outside that. You slow whisk the mustard with olive oil and red wine vinegar.
The final step is the egg. You boil it for four minutes, then take it out, place it on top of the salad and cut it open so the still gooey yolk drips out all over the vegetables.