Ingredients:
Salad Ingredients:
4 Poached Duck Eggs
8 Vine Cherry Tomatoes (cut in halves)
12 Asparagus (peeled, cooked and halved)
12 Small New Potatoes (cooked and cut in half)
2 Bunches of Dandelion (washed and trimmed)
2 Bunches of Watercress (washed)
Dressing Ingredients:
10g Dijon Mustard
10g Sugar
25g Sherry Vinegar
5g Chopped Garlic
1 Egg Yolk
200ml Olive Oil
Procedure:
Make the dressing by mixing together the mustard, sugar, vinegar, egg yolk and garlic. Whisk together and then start to add the oil slowly emulsifying the mixture until it’s thick. Pass through a sieve to remove the garlic. If the dressing is too thick you can let it down with a little water.
Warm the asparagus and potatoes briefly in some boiling water just so they are warmed through. Combine all the salad ingredients apart from the eggs in a large bowl and then season and dress with the sherry dressing. Before plating drop the poached eggs into boiling water to reheat them. Arrange the salad onto 4 plates making sure each plate has equal ingredients. Drain and dry the eggs and place an egg on top of each salad. Drizzle with some more dressing and serve with crusty bread.
Type: Authentic
Photo By: Sam Pelly
Restaurant: Brompton Barand Grill, Knightsbridge, London
Source: http://www.bromptonbarandgrill.com/Brompton-Bar-And-Grill-Recipes.asp