duck egg + chicory 'caesar' salad
serves one
1 duck egg
leaves of ½ a head of chicory
cream + mustard dressing
a few sourdough croutons
pecorino shavings
1 anchovy fillet, chopped
salt + black pepper
Bring a pan of water to a vigorous boil. Prick the rounder end of the egg's shell with a pin, lower into the water and boil for 6 minutes. Plunge into iced water and then gently peel.
In a serving bowl, dress the chicory leaves with a little of the dressing. Put the egg in the centre and arrange the croutons and anchovy around the egg. Scatter over some pecorino shavings and lightly season.
1 duck egg
leaves of ½ a head of chicory
cream + mustard dressing
a few sourdough croutons
pecorino shavings
1 anchovy fillet, chopped
salt + black pepper
Bring a pan of water to a vigorous boil. Prick the rounder end of the egg's shell with a pin, lower into the water and boil for 6 minutes. Plunge into iced water and then gently peel.
In a serving bowl, dress the chicory leaves with a little of the dressing. Put the egg in the centre and arrange the croutons and anchovy around the egg. Scatter over some pecorino shavings and lightly season.
