Artichoke salad with bacon and eggs

Artichoke salad with bacon and eggs

By
From
Arabesque
Photographer
William Meppem

This makes a good starter for four people or a light lunch for two, served with plenty of fresh, crusty bread. It is well worth making the dukkah for the fragrant nutty flavour which blends beautifully with the creamy richness of the runny egg yolks.

Ingredients

Quantity Ingredient
200g bacon rashers
60ml corn oil
1 teaspoon honey
250g Artichokes cooked à la niçoise
or 250g good quality purchased artichokes, preserved in oil
2 shallots, finely shredded
1/2 cup whole parsley leaves
1/3 cup coriander leaves
1 tablespoon dijon mustard
1 1/2 tablespoons white wine vinegar
100ml extra-virgin olive oil
salt and pepper
4 eggs
1 tablespoon Dukkah

Method

  1. Cut the bacon rashers into little batons and fry in the corn oil until crisp, then drizzle the honey over the bacon pieces to ‘candy’ them for a few more minutes. Remove from the heat and strain through a colander or sieve. Cut the artichokes into quarters and place them in a large mixing bowl with the bacon, shallots, parsley and coriander leaves.
  2. To make a vinaigrette, put the mustard in bowl and add a splash of vinegar to loosen. Whisk oil in very slowly so it emulsifies, until half is incorporated. Add another splash of vinegar to loosen again. Continue to add oil, whisking until all is incorporated. Taste and adjust seasoning.
  3. Poach the eggs, or boil them for 3–4 minutes from when the water boils. Peel and halve boiled eggs.
  4. Dress the artichoke salad with the vinaigrette. Place it on a plate and serve it with the eggs on top. Sprinkle with dukkah.
Tags:
Middle East
Middle Eastern
Arabic
Arabian
Arabesque
Greg
Lucy
Malouf
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