Warm Fennel and Egg Salad Recipe
Ingredients
| Olive oil | 6 Tablespoon | |
| 1 bu lb fennel, trimmed and sliced | ||
| Dash vinegar | ||
| Eggs | 2 Medium | |
| Garlic | 1 Clove (5gm), halved | |
| 1 ciabatta roll, cubed | ||
| 60 g bag herb salad | ||
| Balsamic vinegar | 1 Tablespoon | |
Directions
1. Heat 1 tbsp of the oil in a frying pan, then saute the fennel for 10 mins, stirring occasionally, until tender. Transfer to a bowl.
2. Meanwhile, half fill a medium pan with water, add the dash of vinegar and a pinch of salt, then bring to a simmer. Break one egg into a cup and lower into the water. Poach for 3-4 mins. Repeat with the second egg. Transfer the eggs to cold water, then drain.
3. Heat 3 tbsp of the oil in the frying pan, then add the garlic and bread. Cook for 3-4 mins. Drain. Mix fennel, croutons and herb salad, divide between 2 plates, then top with the eggs. Add the remaining oil and the balsamic vinegar to the pan, then gently heat. Discard garlic, season, then spoon dressing over salad.
2. Meanwhile, half fill a medium pan with water, add the dash of vinegar and a pinch of salt, then bring to a simmer. Break one egg into a cup and lower into the water. Poach for 3-4 mins. Repeat with the second egg. Transfer the eggs to cold water, then drain.
3. Heat 3 tbsp of the oil in the frying pan, then add the garlic and bread. Cook for 3-4 mins. Drain. Mix fennel, croutons and herb salad, divide between 2 plates, then top with the eggs. Add the remaining oil and the balsamic vinegar to the pan, then gently heat. Discard garlic, season, then spoon dressing over salad.
Chef
