Name: Summer Salad with Apricots, Pistachios, and Almond Soft-Fried Eggs
Yield: Makes 8 servings
Ingredients: 10 large eggs; 1/3 cup all-purpose flour; 1 teaspoon fine sea salt; 1/2 teaspoon freshly ground black pepper; 1 cup panko (Japanese bread crumbs); 2/3 cup blanched whole almonds, finely ground*; 2/3 cup finely grated Parmesan (about 1 ounce); 4 cups mixed baby greens such as arugula, beet shoots, kale, and spinach; 1 1/4 cups mixed fresh herbs such as chervil, chives, parsley, tarragon, and thyme, coarsely chopped; 8 small apricots, pitted and cut into 1/2-inch dice; 3/4 cup shelled raw unsalted pistachios (not dyed red), toasted; 1 quart vegetable oil for frying; 1 cup lemon vinaigrette; *To grind almonds, pulse in food processor until uniformly ground. Be careful not to overprocess, or mixture will become almond butter.

This recipe was created by chef Dan Barber of Blue Hill restaurant in New York City and Blue Hill at Stone Barns in Pocantico Hills, New York. It's part of a special menu he created for Epicurious's Wine.Dine.Donate program.

Recipe notes

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