Salad of Poached Egg, Black Pudding & Lardons
Ingredients
For the dressing:
2tbsp sherry vinegar
5tbsp extra virgin olive oil
1tsp Dijon mustard
1tbsp fresh chives, chopped
LoSalt and freshly milled pepper
175g (6oz) streaky bacon cut into lardons (small strips)
1tbsp vegetable oil
100g (4oz) black pudding, sliced
2 slices thick white bread, cut into cubes to make croutons
225g (8oz) mixed salad leaves (eg curlyendive, oak leaf and lamb's lettuce)
2tbsp white wine vinegar
4 medium eggs
Serves 4
Make the dressing by whisking all the ingredients together, and season to taste. Blanch the lardons by bringing them to the boil in a little water, then drain. Using the vegetable oil, first fry the lardons until crispy, then the black pudding, and lastly the croutons. Drain them all on kitchen paper. Toss the salad in the vinaigrette and dress on the plates. Arrange the lardons, black pudding and croutons on and around the salad. Boil some water in a pan with the white wine vinegar and a little LoSalt, and break the eggs gently into it. Reduce the heat and simmer for about 4 minutes. Drain the poached eggs well, set them on top of the salad and serve at once.
