Warm summer salad with pancetta & soft eggby Jo Pearson | Cuisine issue #155
100g snow peas, trimmed
100g sugar snaps, trimmed
200g green beans, trimmed
100g frozen peas, defrosted
300g broad beans, shelled
16 radishes, 8 quartered and 8 thinly sliced
1⁄2 cup mixed parsley and chervil|
1⁄4 red onion, thinly sliced
100g baby mustard leaves
2 tablespoons lemon juice
4 tablespoons extra virgin olive oil
16 thin slices pancetta
3 tablespoons white vinegar
4 free-range eggs
Bring a large saucepan of salted water to the boil then blanch the snow peas for 1 minute. Remove with a slotted spoon and cool in iced water then drain. Repeat the blanching and cooling processes with the remaining green vegetables. Mix all the blanched vegetables together with the radishes, herbs, onion and mustard leaves.
Whisk the lemon juice and oil together and season well with salt and freshly ground black pepper. Toss this dressing through the salad.
Fry the pancetta in a dry frying pan over medium heat for about 3 minutes then set aside; it will crisp as it cools.
Bring 3 litres of water to a gentle boil in a large saucepan. Add the vinegar then gently break in the eggs and poach for 3 minutes. Remove with a slotted spoon. Divide the salad and pancetta among 4 plates and top each with a poached egg.
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