VINAIGRETTE POTATOES WITH CORNICHONS, CREME FRAICHE, FRIED EGG & CORNED BEEF

This is a delicious warm salad that it's a meal on itself with the addition of the mixed salad leaves. I used a mixture of curly endive, radicchio and rocket. Also, couldn't find any caperberries, so I used capers instead. Love to try it with the other variations of protein. Yum!

Ingredients

10 chat potatoes, skin on

2 Tbsp white wine vinegar

extra virgin olive oil

salt flakes and freshly ground black pepper

4 eggs

2 handfuls of flat-leaf parsley leaves, torn

1 handful of dill fronds, torn

10 tiny cornichons, cut in half lengthways

2 spring onions, finely sliced

2 long green chillies, finely sliced

12 thin slices of cooked corned beef (you could also use pastrami, smoked trout, gravlax or even bacon)

8 caperberries, cut in half lengthways

4 Tbsp crème fraîche

salad greens dressed with olive oil and fruit finishing vinegar, optional

Method

Boil the potatoes in plenty of salted water until very tender. Drain well, slice in half and add to a large bowl with the vinegar and 2 Tbsp of oil, season with salt and pepper and toss through gently. Set aside for 5-10 minutes to absorb the vinaigrette and cool a little.

Heat a little oil in a non-stick frying pan, crack in the eggs, season and fry until the whites are set but the yolks are still runny.

While the eggs cook, gently toss the cooled potatoes with the parsley, dill, cornichons, spring onion and chilli.

To serve, place the salad greens (if using) and top with the potatoes on your plates, tuck in the corned beef.

Top with the eggs and caperberries, dollop of the crème fraîche and serve immediately.

Serves 4

Comments

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