Wild Leaves with Soft Egg
Lettuce and watercress are packed with vitamins, while the egg and parma ham in this dish pack a protein punch.
If you prefer, you can use hard-boiled eggs instead of soft-boiled.
Author of this recipe:
- 4 eggs
- 4 tablespoons olive oil
- 1 tablespoon Dijon mustard
- 1 tablespoon Red wine vinegar
- 2 tablespoons Pine nuts
- 2 handfuls young Dandelion greens (washed)
- 4 Batavia Lettuce (washed and roughly torn)
- 4 slices Parma ham (roughly chopped)
- 4 sprigs Watercress (washed)
- Chives (to garnish)
- freshly ground peppers
Place the eggs in a small pan of water, bring to a boil and simmer for 4 minutes.
Meanwhile, mix together the olive oil, mustard, vinegar and sugar to make a dressing. Season with salt and pepper and set aside.
Toast the pine nuts in a dry pan for about 30 seconds or until golden brown, stirring all the time. Set aside.
When the eggs are done, rinse under cold running water and carefully peel off the shells.
Arrange the dandelion leaves, lettuce and Parma ham on serving plates. Cut the eggs in half and add to the plate. Season with salt and pepper.
Drizzle over the dressing and garnish with the watercress and chives.