Witlof and radicchio salad with Caesar dressing, pastırma and soft-boiled eggs

Witlof and radicchio salad with Caesar dressing, pastırma and soft-boiled eggs

By
From
Turquoise
Serves
4
Photographer
Lisa Cohen and William Meppem

Pastırma, Turkey’s highly spiced and garlicky version of pastrami, is often served for breakfast with eggs, the bland richness of the yolks offsetting the meat’s strong flavour beautifully. Pastırma works brilliantly with this creamy Caesar-style dressing too; for a change, you could grill or fry it like bacon. Ask for the pastırma to be sliced wafer-thin.

Ingredients

Quantity Ingredient
4 free-range eggs
4 witlof, outer leaves removed
1 small radicchio, roughly torn
1/2 cup flat-leaf parsley leaves
1 large shallot, peeled and finely sliced
freshly ground black pepper
50g pastirma, finely sliced

Caesar dressing

Quantity Ingredient
2 free-range eggs, lightly poached
1 garlic clove, finely chopped
4 anchovy fillets
1 lemon, juiced
splash white-wine vinegar
1 tablespoon dijon mustard
200ml olive oil
200ml vegetable oil
sea salt
freshly ground black pepper
1/4 cup parmesan, finely grated

Method

  1. To make the dressing, blitz the eggs, garlic, anchovies, lemon juice, vinegar and mustard in a food processor, then gradually drizzle in the oils, a little at a time, ensuring each amount is incorporated before adding more. Season with salt and pepper and if necessary thin with a little warm water until the dressing is the consistency of pouring cream. Stir in the parmesan.
  2. If you’ve taken the eggs straight from the refrigerator, put them into a bowl of hot tap water for 5 minutes to bring them to room temperature. Bring a saucepan of water to the boil. Carefully lower in the eggs and cook for 5 1/2 minutes. Remove from the water and refresh briefly under cold running water.
  3. While the eggs are cooking, cut the witlof into quarters lengthwise and arrange in a large shallow serving bowl. Scatter in the lettuce, parsley and shallot and pour on enough dressing to coat the leaves. Season with pepper. Peel the eggs and halve them carefully, then add to the bowl. Drape slices of pastırma over the salad and serve immediately.
Tags:
Turquoise
Malouf
Greg
Lucy
Turkish
Turkey
Mediterranean
European
Middle Eastern
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