Just-Poached Aralia with Mustard Vinaigrette

by Eddy Leroux, adapted from Foraged Flavor

Ingredients

• 9 oz medium (4- to 8- in) aralia buds (about 12)

• 3 large eggs

• 1/2 cup grapeseed or canola oil

• 1/4 cup white wine vinegar

• 1/4 cup Dijon mustard

• Tabasco

• Salt

Steps

1. Prepare the aralia buds: Example closely: at the very bottom is stiff woody part, peel this off. If bud is big and have leaves emerging, break them apart into separate leaves and stems. If you spot tiny thorns but they are soft, they are fine to cook with.

2. Bring a medium pot of salted water to a boil. Add the aralia and boil for less than 1 minute, or until slightly tender but still crunchy. Scoop out the aralia with a slotted spoon and drain well.

3. Have ready a bowl of ice water. Cook the eggs (in the shell) in the boiling water for 5 minutes, drain, and transfer to ice water to cool. Peel the soft-cooked eggs and transfer to blender or food processor. Add the vinegar, oil, and mustard and season with Tabasco and salt. Blend for about 2 minutes, or until thick and smooth.

4. Serve the aralia topped with the mustard vinaigrette.