Summer Salad with Apricots, Pistachios, and Almond Soft-Fried Eggs Recipe | Epicurious

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.