Tenderstem®, Bacon And Egg Salad

by

james_ramsdens_tenderstem_bacon__egg_brunch_saladThis fresh and delicious Tenderstem, bacon and egg salad is perfect for brunch with friends and family. Serve with warm crusty bread. 

Serves: 2

Preparation and cooking time: 6-8 minutes

 What You’ll Need:

  • 1 tsp olive oil
  • 100g smoked lardons
  • ½ tsp Dijon mustard
  • 2 tsp white wine vinegar
  • 4 tsp olive oil
  • 2 hens eggs
  • 200g Tenderstem®
  • A handful of salad leaves
  • Parmesan shavings
  • Salt and pepper

What To Do: 

Put a pan of water on to boil. Get a non-stick frying pan over a medium-high heat and add a drop of olive oil. Add the lardons and fry for 5-7 minutes, stirring occasionally, until crisp.

Meanwhile, make the dressing by whisking together the mustard, vinegar, and olive oil with a pinch of salt and pepper. Set aside. To the pan of now boiling water, carefully drop in the eggs and boil for 4 minutes. Remove with a slotted spoon and put in a bowl of cold water.
Add a pinch of salt to the same pan and simmer the broccoli for 2 minutes until tender. Meanwhile carefully peel the eggs.

Drain the Tenderstem well and arrange on a plate. Scatter over the lardons, and top with quail eggs, artfully cutting in half if you like. Finish with salad leaves, parmesan, and the dressing.

Recipe from Tenderstem.co.uk

 

Please comment