| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Eggs, Dairy | Coxon’s kit, Coxon1 | 1 | servings | |
INGREDIENTS
| 250 | g | Young dandelion leaves; washed and trimmed |
| 2 | Free range eggs | |
| 50 | g | Streaky bacon; diced |
| 5 | Thin slices bread | |
| Olive oil | ||
| 2 | Cloves garlic | |
| 8 | Black olives; stoned | |
| 100 | g | Mozzarella cheese; grated |
| 100 | g | Diced tomatoes |
| 1 | tb | Basil leaves; shredded |
| 4 | sl | Black pudding; thinly sliced |
| 50 | ml | Virgin olive oil |
| 4 | tb | White wine vinegar |
| 1 | ts | Dijon mustard |
| Salt and pepper | ||
| 1 | ts | Coriander; chopped |
| 1 | ts | Parsley; chopped |
| 1 | ts | Chervil; chopped |
INSTRUCTIONS
VINAIGRETTE Poach the eggs for around 3 minutes. Fry the bacon and black pudding slices. Toast the bread on both sides. Place the garlic and olives into a little oil and heat through then roughly chop/blend. Mix in the diced tomato and basil leaves. Spread on to the toasted bread, add the slices of black pudding and sprinkle with mozzarella. Drizzle with olive oil and seasoning. Place under a preheated grill. Prepare the vinaigrette by mixing the mustard, a little at a time, with the vinegar and oil. Add the chopped herbs, blend in and serve over the dandelion salad. DISCLAIMER(c) Copyright 1996 - SelecTV Cable Limited. All rights reserved. Carlton Food Network http://www.cfn.co.uk/ Converted by MM_Buster v2.0l.
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