Salad of Sweet Cicely and Burnet with Poached Eggs and Dressing RecipeOrigin: Britain Period: Traditional |
Ingredients
8 young sprigs sweet cicely 
Salad of Sweet Cicely and Burnet with Poached Eggs and Dressing Preparation:Method:Pick the sweet cicely and salad burnet, Chop roughly and mix with the endive. Meanwhile add the bacon to a pan and sweat gently until half cooked. Add the pine nuts and continue cooking until they are golden. Pour the mixture into a kitchen towel and pat dry. Now whisk the bacon and pine nut mix with the oil and vinegar to make a dressing. Poach the eggs in lighly-acidulated boiling water. Assemble the dish by dividing the leaves between two plates. Place the poached egg on top and drizzle with the dressing. |
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