Shaved Root Vegetable Salad with Poached Egg and Furikake, Serves 4
The addition of a poached egg adds a sumptuous layer to this pretty salad. Plus, a dash of furikake (a Japanese seasoning of sesame, nori, and bonito) will take this balance of acidity and fat to another delicious level.

Ingredients:
1 fennel bulb
1/2 romanesco
2 carrots
1/2 cauliflower
Vinaigrette
4 eggs
Furikake
Olive oil
red wine vinegar

1. Make vinaigrette by whisking 2.5 parts oil to 1 part vinegar.
2. Using a mandoline, shave vegetables into a large bowl. Toss with vinaigrette. Add a liberal dash of furikake.
3. Top each plate with a poached egg. Here’s how to master the technique — courtesy of Chef Itani. Crack one egg into a small bowl. Bring a pot of water to simmer; create a whirlpool bath by spinning the water. Then, drop the egg into the center vortex. The whites will fold over the yolk, producing a beautiful pouch. Cook for a minute or so, and remove with a slotted spoon. Voilà, you have a delicate bundle of deliciousness.