Serves 4
Ingredients:
4 eggs (room temperatured) (BF)
8 prosciutto slices
2 avocados, sliced (BF)
8 anchovy fillets (BF)
4 baby cos lettuces, chopped
Parmesan and tomatoes to top the salad
Dressing:
1 egg yolk (BF)
4 anchovy fillets (BF)
2 tbs dijon
1 garlic clove
150 ml olive oil (BF)
70 g grated parmesan
lemon juice
Method:
Roast the prosciutto in oven (200°) until crispy 7-10 minutes
For dressing; put yolk, anchovies, mustard, garlic in a can. Mix it and add oil in a thin stream until which. Carefully mix or stir in the parmesan. Flavour with lemon juice and pepper. If to thick add some water.
Poach the eggs. Bring a large saucepan of water to the boil and add a teaspoon of salt and the vinegar. Crack each egg into a small cup. Using a whisk, swirl the water and drop an egg into the middle. Turn down the heat and simmer for 2-3 minutes. Remove the egg with a slotted spoon and plunge into cold water. Repeat with the other egg.
Divide salad among bowls, top with sliced avocado, poached egg, crumble prosciutto and scatter with anchovies. Drizzle with coarser dressing and top with parmesan and tomatoes.

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