BACON AND EGG SALAD

DRESSING:
1 egg yolk
40 ml lemon ? juice
1 cup canola oil
5 anchovy fillets
Salt and pepper
200 g streaky bacon
5 ml olive oil
6 large eggs
500 ml prepared strong black tea ☕️
Salt and pepper
300 g baby spinach
200 g green beans, trimmed and blanched
80 ml Parmesan shavings, to serve.

METHOD:

Whisk yolk and lemon juice together.
Add oil in a steady stream while whisking until it thickens.
Stir in anchovies, season and set aside.
Fry bacon till crispy. Drain on paper towel.
Bring a pot of water to the boil, reduce to a simmer. Lower in the eggs,
simmer for 5 minutes.
Remove from pot. Crack shells a little on countertop, don’t peel. Place in
tea and set aside.
Toss spinach, beans and bacon together onto a platter.
Peel eggs (there should be a pattern on the egg white).
Halve eggs and tuck among leaves.
Drizzle with dressing and garnish with Parmesan.

Bon Àpetit!

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