Time: 20 min. preparation time, 0 min. baking time
Nutrition: Calories ca 394 / Protein 12g / Carbohydr. 23g / Fat 26g
Ingredients (2 servings)
|2 tbsp||olive oil|
|1 tsp||lemon juice|
|1 tsp||Worcestershire sauce|
|1 tbsp||white balsamic vinegar|
|50 g||olives (pitted)|
|50 g||cherry tomatoes|
|2||romaine lettuce hearts|
salad servers (optional), large saucepan, baking tray, oven, hand blender, baking paper, peeler, salad spinner (optional), large bowl, small saucepan, cutting board, knife, paper towel, tall container, ladle
Gutedel, Ortenau, 2013
A typical wine from Baden with a neutral nose and light tones of nutmeg. Its harmonious acidity sets off the crispy freshness of the salad. Enjoy this wine between 9 – 11°C/48 – 50°F.
Preheat the oven to 180°C/350°F. For the bread chips, cut the baguette into thin slices and distribute on a lined baking tray.
baking tray, oven, baking paper, cutting board, knife
Drizzle the slices with olive oil and bake in preheated oven at 180°C/350°F for approx. 5 – 7 min. until golden.
2 tbsp olive oil
For the dressing, cook an egg in boiling water for approx. 2 – 3 min. Gently crack open the egg to remove the egg yolk. Put the parboiled egg yolk into a tall container.
small saucepan, tall container
Finely chop anchovy fillets and garlic.
cutting board, knife
2 anchovy fillets / 1 clove garlic
Add chopped anchovy fillets and garlic, lemon juice, Worcestershire sauce, mustard, white balsamic vinegar, and sugar to the egg yolk and mix with a hand blender.
1 tsp lemon juice / 1 tsp Worcester sauce / 1 tbsp medium-strength mustard / 1 tbsp white balsamic vinegar / 1 tsp sugar
Slowly stir the rest of the olive oil into the egg mixture. By doing this, mayonnaise will start to form. Season with salt and pepper.
100 ml olive oil / salt / pepper
Halve olives and tomatoes. Dice cucumber. Wash and dry romaine lettuce hearts and tear into bite-sized pieces.
hand blender, salad spinner (optional)
50 g olives / 50 g cherry tomatoes / 50 g cucumber / 2 romaine lettuce hearts
Poach 2 eggs in hot, but not boiling, water to the desired degree of hardness. For a runny center, approx. 3 – 5 min. is recommended. Transfer to a paper towel to dry.
large saucepan, paper towel, ladle
Mix the lettuce, tomatoes, cucumber, and olives with the dressing and transfer to a plate. Sprinkle the bread chips on top and serve with a poached egg and Parmesan shavings.
salad servers (optional), peeler, large bowl
20 g Parmesan