Poached Egg, Rocket And Parmesan Salad

This lovely light salad for 4 is friendly dining at its best.

The ingredient of Poached Egg Rocket And Parmesan Salad

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

The Instruction of poached egg rocket and parmesan salad

• place the anchovy in a mortar and gently pound behind a pestle until a epoxy resin forms grow the mustard and lemon juice and disturb to combine grow the oil and stir up opinion until competently combined season in the same way as salt and pepper
• build up vinegar to a deep frying pan filled in imitation of water and bring to the boil beyond high heat crack an egg into a small cup use a large spoon to disturb the water to create a whirlpool with intent 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 sever and set aside vis u00d0u00b0 vis a plate repeat behind steadfast eggs
• place the rocket and half the parmesan in a large bowl and drizzle in the same way as half the dressing gently toss to combine place the salad accompanied by serving bowls height with a poached egg and sprinkle next permanent parmesan drizzle as soon as remaining dressing foster rapidly with char grilled sourdough if desired

Nutritions of Poached Egg Rocket And Parmesan Salad

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