BeebRecipes.co.uk
Archive of BBC Food Recipes

Home By chef

Little Gem salad with tapenade croûtons

Prep time less than 30 mins
Cook time less than 30 mins
Serves 1
Dietary Vegetarian
by Paul Rankin

From Ready Steady Cook

Method


  1. To make the tapenade, place all the ingredients into a food processor and blend until smooth.

  2. To make the poached egg, carefully crack the egg into a ramekin. Bring the water to the boil in a saucepan over a high heat. Add the vinegar, then reduce the heat to a simmer.

  3. Carefully slidethe egg out of the ramekin into the water and place a lid on. Cook for 2-3 minutes, until the white is firm. Remove with a slotted spoon and drain on kitchen paper.

  4. To make the vinaigrette, place all of the vinaigrette ingredients into a bowl and whisk together.

  5. To serve, place the lettuce leaves onto a plate and pour over the vinaigrette. Spread the tapenade onto the fried bread cubes and arrange over the salad. Finish by placing the poached egg onto the middle.

Ingredients

For the tapenade

  • 2 tbsp olive oil
  • ¼ onion
  • 1 garlic clove
  • 55g/2oz black olives, pitted
  • 1 tbsp chopped fresh parsley

For the poached egg

  • 1 free-range egg
  • 1 tsp white wine vinegar
  • 200ml/7fl oz water

For the vinaigrette

  • 1 tbsp olive oil
  • 1 tbsp vegetable oil
  • 1 tsp balsamic vinegar
  • 1 tsp Dijon mustard
  • 25g/1oz black olives, pitted, finely chopped
  • salt and freshly ground black pepper

To serve

  • 7 Little Gem lettuce leaves
  • 4 cubes white bread, fried until golden

Shopping List

Little Gem salad with tapenade croûtons

Fruit and vegetables

Tins, packets and jars

Cooking ingredients

Dairy, eggs and chilled

Other

Click here to view the Recipe on BBC.co.uk
This link may stop to work if/when the BBC removes the recipes
This site is under development - You can use it, but some things are not completed and may not be quite right!