| 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.
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