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Herb salad with poached egg & parmesan
INGREDIENTS
- 30g Italian parsley
- 30g basil
- 20g chives
- 20g dill
- 20g mint
- 30g wild rocket
- 50g baby spinach leaves
- 4 soft poached eggs
- 15g parmesan, finely grated
- 60ml lemon olive oil
- 20ml lemon zest and juice
- Pinch Maldon salt
- Pinch black pepper
METHOD
To make the dressing, combine the oil, zest and lemon juice. Season with a pinch of salt and set aside.
Trim the stalks of the herbs, reserving only the leaves. Larger leaves can be torn into smaller pieces. Wash and dry the leaves well in a salad spinner.
Poach the eggs and keep them warm.
To plate individual salads for a starter, lightly dress the herbs with the dressing and grated parmesan and divide between four plates.
Divide the Parmesan shavings between the plates and place them between the leaves.
Make a nest between the herbs and place the poached egg in the centre.
Drizzle with the last bit of dressing and top the egg with cracked black pepper and Maldon salt.
Serve with the egg still warm.
Serves: 4, Preparation time: 30min, Cooking time: 5min
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