Poached Egg, Rocket And Parmesan Salad

This lovely lively salad for 4 is simple dining at its best.

The ingredient of Poached Egg Rocket And Parmesan Salad

• 1 anchovy fillet finely chopped
• 1 teaspoon dijon mustard
• 2 tablespoons lemon juice
• 2 tablespoons new virgin olive oil
• 2 tablespoons white vinegar
• 4 eggs at room temperature
• 1 bunch rocket trimmed
• 40g parmesan shaved
• char grilled sourdough bread to bolster

The Instruction of poached egg rocket and parmesan salad

• place the anchovy in a mortar and gently pound taking into consideration a pestle until a cement forms amass the mustard and lemon juice and stir to combine accumulate the oil and disturb until competently combined season with salt and pepper
• build up vinegar to a deep frying pan filled subsequent to water and bring to the boil over high heat crack an egg into a small cup use a large spoon to stir up the water to create a whirlpool deliberately purposefully slip the egg into the centre of the whirlpool and poach for 1 2 minutes for a soft egg or until cooked to your liking separate and set aside all but a plate repeat similar to permanent eggs
• place the rocket and half the parmesan in a large bowl and drizzle subsequent to half the dressing gently toss to combine place the salad along with serving bowls peak subsequently a poached egg and sprinkle when steadfast parmesan drizzle taking into account bearing in mind remaining dressing bolster rapidly similar to char grilled sourdough if desired

Nutritions of Poached Egg Rocket And Parmesan Salad

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