Name: Poached egg, rocket and parmesan salad
Prep time: 20 min
Cook time: 10 min
Total time: 30 min
Yield: 1
Ingredients: 1 anchovy fillet, finely chopped; 5.90 gm Dijon mustard; 42.00 gm lemon juice; 36.40 gm extra virgin olive oil; 40.00 ml white vinegar; 4 eggs, at room temperature; 1 bunch rocket, trimmed; 40g parmesan, shaved; Char-grilled sourdough bread, to serve

Poached egg, rocket and parmesan salad

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Prep Time:
20 minutes

Cook Time:
10 minutes

Total Time:
30 minutes

Delightful and refreshing salad serves 4.

Ingredients:

1 anchovy fillet, finely chopped
42.00 gm lemon juice
40.00 ml white vinegar
4 eggs, at room temperature
1 bunch rocket, trimmed
40g parmesan, shaved
Char-grilled sourdough bread, to serve

Instructions:

Combine anchovy in a mortar and gently pound with a pestle until a smooth paste forms. Stir in mustard and lemon juice, then add oil and whisk until mixture is well combined. Season with salt and pepper to taste.
In a deep frying pan, combine water and vinegar and bring to a boil. Crack one egg into a small cup. Using a large spoon, create a whirlpool in the water and gently drop the egg into the center. Poach for 1-2 minutes for a soft egg, or until desired consistency. Transfer the poached egg to a plate. Repeat with the rest of the eggs.
In a large bowl, combine rocket and half of the parmesan, then drizzle with half of the dressing. Gently toss to mix. Divide the salad into serving bowls, top with a poached egg, the rest of the parmesan, and the remaining dressing. Serve promptly with optional char-grilled sourdough.

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