Almost everthing in my Garden salad
Almost everthing in my Garden salad:
Half a head of celery cut into strips
Two Hundred Grams of Baby leeks
Two Lemons segmented and juiced (one tablespoon lemon juice)
Four Eggs soft boiled (I cook mine for five minutes)
A Handful of chervil, Flat parsley and Nasturtium leaves for garnish
Three tablespoons of Olive Oil
Pinch of Sea Salt
Pinch of freshly cracked Black Pepper
Pinch of Brown Sugar
Char grill leeks and celery until tender ( I did mine on a barbeque). Once cooked reserve to a bowl, add oil, seasoning, sugar, lemon and juice. Toss well. Arrange on a plate, add herbs and leaves and finally the boiled eggs and aioli.
For Aioli:
Four cloves of Roasted Garlic
Two Egg Yolks
One Teaspoon of Dijon Mustard
One Teaspoon of White Wine Vinegar
Half a teaspoon of Salt
Three Hundred Millilitres of Olive Oil
Teaspoon of hot Water
Mince garlic with a pestle and mortar. Add eggs, mustard, vinegar and salt. Slowly add oil until desired thickness and add water to cook eggs (I like mine the same consistency as salad cream). If you don't have a pestle and mortar, you could use a bowl and whisk or a food processor.
Submitted by: Jamie Robert Johnston
 | picked with love.... |
 | Te Mata Elston chardonnay 2008 |
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