Herb salad with poached egg & parmesan
| Recipe By: | Prue Leith Chef's Academy |
| Serves: | 4 |
Ingredients
- pinch black pepper
- pinch Maldon Salt
- 20 ml lemon, zested and juiced
- 60 ml lemon olive oil
- 25 g Grana Padano / Parmesan shavings
- 4 soft poached eggs
- baby spinach leaves
- 50 g wild rocket
- 30 g mint
- 30 g dill
- 30 g chives
- 5 g basil
- 50 g Italian Parsley
Woolworths is committed to sustainability via our good business journey. Seasonal (and other) products might not always be in stock.
Cooking Instructions
- 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 very 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 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 a last bit of dressing and top the egg with cracked black pepper and Maldon salt.
- Serve with the egg still warm.
You could enjoy this recipe too
Buy the ingredients
Add to Cart