Nest Salad Recipe

Prepare greens and vegetables

Wash and spin-dry the mixed salad greens until dry. In a large bowl, combine the mixed greens, shredded red cabbage, julienned carrots, and sliced cucumber. Toss gently to combine and set aside in the refrigerator while you prepare the nest components.

Prepare vermicelli

Break the rice vermicelli or angel-hair noodles into roughly 2–3 inch pieces so they form a nest shape easily.

Heat oil

In a medium heavy-bottomed skillet or small pot, add 1/2 cup neutral oil and heat over medium-high heat until shimmering and about 350°F (if using a thermometer). If you don't have a thermometer, test by dropping one broken noodle piece into the oil — it should sizzle and puff immediately.

Fry noodles to form nests

Working in two batches, carefully lower a handful of broken noodles into the hot oil using tongs. Press them gently so they form a loose circular nest. Fry 20–40 seconds until puffed and lightly golden. Remove with a slotted spoon onto a paper towel-lined tray to drain. Sprinkle each batch immediately with a pinch of fine sea salt. Repeat with remaining noodles. Use the tongs to shape the warm nests so they hold a cup-like shape; they will crisp as they cool.

Add seeds and nuts

While the nests are still warm, sprinkle toasted sesame seeds and slivered almonds evenly into and on top of the nests so they adhere to the oil and add flavor and texture. Set aside to cool completely (about 5 minutes).

Soft-boil eggs

Bring a small pot of water to a gentle boil. Gently lower 2 large eggs into the water and boil for 6 minutes for a jammy yolk. Immediately transfer eggs to an ice bath for 3 minutes. Peel carefully and halve lengthwise. Season cut sides with a pinch of salt and pepper.

Prepare other fillings

Slice the avocado and toss gently with a tiny pinch of salt and a few drops of lemon juice to prevent browning. Halve the cherry tomatoes and slice the radishes. Chop the fresh herbs and set all fillings ready to assemble.

Make dressing

In a small jar or bowl, combine 3 tablespoons olive oil, 1½ tablespoons rice vinegar, 1 teaspoon soy sauce, 1 teaspoon honey or maple syrup, ½ teaspoon Dijon mustard, 1 tablespoon lemon juice, ¼ teaspoon black pepper and ¼ teaspoon fine sea salt. Whisk or shake vigorously until emulsified. Taste and adjust seasoning.

Divide the salad base evenly between two serving plates (2 cups salad base per serving). Drizzle about half of the dressing over the greens and toss lightly so leaves are coated.

Place one crisp noodle nest on top of each dressed salad mound. Into each nest, arrange the avocado slices, handful of cherry tomato halves, sliced radishes, and one halved soft-boiled egg (cut side up).

Scatter the chopped herbs over the nests and drizzle any remaining dressing lightly over the egg and avocado. Finish with a small additional pinch of toasted sesame seeds and a grind of black pepper.

Serve immediately so the nests remain crisp. If preparing ahead, keep nests separate and assemble just before serving.