Salade tiède with poached eggs

Salade tiède with poached eggs

By
From
Leiths How to Cook
Serves
4
Photographer
Peter Cassidy

Ingredients

Quantity Ingredient
4 eggs, ideally cold
1 head curly endive
150g pancetta
2 garlic cloves
6 tablespoons vegetable oil
2-3 tablespoons sherry vinegar
1/2-1 teaspoon dijon mustard
handful Croûtons, preferably sourdough
freshly ground black pepper

Method

  1. Poach the eggs for 2 minutes, then refresh in cold water.
  2. Discard the tough outer green leaves from the curly endive, pull apart the central pale leaves and break them into bite-sized pieces. Wash, dry well and transfer to a salad bowl.
  3. Cut the pancetta into lardons and peel and crush the garlic.
  4. Heat 1 tablespoon of the oil in a frying pan, add the lardons and fry, stirring often, until golden, and the fat is rendered.
  5. Lower the heat, add the garlic and cook for 30 seconds to soften, then add the remaining oil, with the sherry vinegar and mustard to taste. Season with pepper.
  6. Heat a saucepan of water over a medium heat until simmering, then carefully add the eggs and reheat for 30 seconds. Remove with a slotted spoon and dab the underside of the spoon with kitchen paper to remove excess water.
  7. Pour the dressing with the lardons over the endive, and toss to coat evenly. Divide the salad between individual plates. Place a poached egg on top, sprinkle over the croûtons and drizzle over any remaining dressing. Serve immediately.
Tags:
Leiths School of food and wine
cookery course
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