The list of ingredients we can add to a salad is endless… here at Bondi we base our salads on lettuce leaves, fresh herbs and then seasonal additions. This one is a favourite with just-poached eggs and a wonderfully creamy dressing. You can substitute watercress for landcress if you like.
The double-yolk autumn salad with tarragon & landcress mayo
Fresh from the garden: Salad leaves, eggs, tarragon, chives, oregano, thyme, marjoram, edible flowers, cucumber, spring onions, garlic, lemon – the list goes on…!
Recipe source: Melissa
Serves: 4 at home or 24 tastes
Equipment:
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Ingredients:
For the tarragon mayonnaise:
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What to do:
For the salad:
- Fill up the 2 big bowls with cold water & wash the salad leaves in several changes of water. Spin dry and wipe the bowls dry.
- Lay out the tea towel and line it with kitchen paper. Spread the salad leaves over the paper and roll the whole lot up like a log. Keep the rolled parcel of leaves in the fridge until needed.
- Fill up another bowl with water and wash the herbs and small garnishing leaves. Spin dry and pick leaves, discarding stalks into compost.
- Pick the petals from the flowers and reserve in a small bowl with the garnishing leaves.
- Chop the herbs and keep separate in their own small bowl.
- Cut the root end from the spring onion and strip off the first layer or two. Thoroughly wash the remaining part and then chop into fine discs.
To poach the eggs:
- Fill a medium-sized frying pan with water to a depth of about 5cm, then heat it to a bare simmer.
- Then break the eggs into the simmering water, one at a time until they’re all in, and let them cook, uncovered, for 2 minutes. Fill a large bowl with cold water.
- Then use a draining spoon to lift them from the water and transfer them to the bowl of cold water until you are ready to use them.
For the sauce:
- Wash, spin dry and separate off the landcress leaves and discard any tough stalks into the compost. Wash & spin dry the tarragon. Pick the tarragon to yield about 1 tablespoon leaves.
- Squeeze the lemon half to yield ½ teaspoon lemon juice. Peel the garlic clove & finely chop. Wash & dry the chives and snip finely.
- Now break the extra egg into the cup of the stock blender, add the salt, garlic, mustard powder and a few twists of freshly milled black pepper, then blitz to blend these together.
- Now mix the oils in the jug and ask a helper to pour it in a thin trickle into the cup whilst it’s blending. When all the oil is in, add the vinegar, lemon juice, landcress and tarragon leaves, then blend again until the leaves are quite finely chopped.
To serve:
- Take the lettuce from the fridge and chop or tear into mouth-sized strips. Pop them into a big bowl, then add the spring onions and drizzle about a teaspoon of olive oil, a teaspoon of white wine vinegar & a sprinkle of flaked salt over the whole lot.
- Using your hands, turn the leaves to coat in the dressing and then divide the lot among your serving bowls.
- Spoon an egg at a time out of the water and dry off with some paper towel or a tea towel, and then carefully arrange one egg on the top of each salad.
- Drizzle the mayo over the top of each salad, followed by a sprinkle of herbs and the flowers and serve immediately!
Notes: What is mayo short for? What other salad dressings could you use? Why do we need to wash the leaves so well? Why do we roll the leaves up to put them in the fridge? Why don’t we need to use vinegar to poach the eggs? Why do we put the eggs into cold water?
The Bondi Cook 