Asparagus, Poached Egg, Apple and Celery Leaf Salad
Ingredients
- 2 Very Fresh Free range eggs
- 50ml White vinegar
- Salt – pepper
- 1 bunch White asparagus (green if you can’t get white)
- 1 Golden delicious apple
- 2 sticks Celery
- 1 punnet Celery leaves – baby
- 75g Soft Goats Cheese
- 2 Small dinner roll – sour dough
- 1 Lemon – zest & juice
- 150ml Extra Virgin Olive Oil
- 50ml Almond or macadamia oil
- 2 tbsp Almonds peeled – toasted
- 1tsp Cumin seeds toasted
Method
- The dressing
- Mix the lemon juice and zest with the two oils, season with salt and pepper.
- Slice the dinner rolls into thin slices, brush with olive oil and grill for two minutes on each side until golden and spread with the goat’s cheese.
- Slice the apple and the celery and toss in the dressing with the toasted almonds.
Cook the asparagus in lots of boiling salted water for 2-3 minutes drain and toss in a little of the dressing. - Place onto a serving plate.
- Poach the egg in gently boiling water with a good dash of white vinegar and a pinch of salt – drain onto a paper towel and season with salt and pepper.
- Pour the dressing over the celery, apple and asparagus – place the egg in the centre and scatter with the goat’s cheese croutons and celery leaves.
- Finish with Flaked salt and a twist of black pepper.