6 egg whites, large (or 1 C egg white liquid)
¼ C cottage cheese
¼ C Fontina cheese
1 Tbsp butter, melted, plus ½ Tbsp for sautéing
¼ C spring peas
¼ C spinach, chopped
¼ C morel mushrooms, sliced
1½ tsp salt
¼ tsp white pepper
½ tsp red pepper flakes
1 tsp parsley, chopped
Pinch of salt and black pepper
1 tsp shallots, minced
½ C olive oil
1½ C lemon juice, fresh or store bought
½ tsp salt
Pinch pepper, to taste
¼ C sugar
½ Tbsp Dijon mustard
2 Tbsp Champagne vinegar
2 C arugula
Prepping time: 25 minutes / Cooking time: 10-15 minutes (excludes sous vide cooking)
4 servings
Whisk together all ingredients except arugula. Toss dressing with arugula.
Top the jar with the reserved morels and serve with lemon-dressed arugula.