French cuisine · Salads & Mezze

Dandelion Salad with Poached Egg

Bitter dandelion salad with a warm mustard vinaigrette, crispy croutons and a softly poached egg.

Ingredients · for 4 servings

• 200 g dandelion greens
• 4 eggs
• 150 g day-old white bread
• 1 tbsp Dijon mustard
• 3 tbsp red wine vinegar
• 6 tbsp olive oil
• 1 shallot
• 1 clove garlic
• Salt, pepper

Instructions

1. Wash the dandelion greens thoroughly, spin dry and halve larger leaves crosswise once; finely dice the shallot.
2. Cut the white bread into 1.5 cm cubes and toast in 2 tbsp olive oil with the crushed garlic clove over medium heat for 5-6 min. until golden brown and crisp.
3. Stir Dijon mustard with red wine vinegar, salt and pepper, slowly whisk in the remaining olive oil and stir in the diced shallot.
4. Bring plenty of water with a splash of vinegar to 90 °C - it should no longer bubble - and stir a whirlpool with a spoon.
5. Crack the eggs individually, slide them into the whirlpool and poach for 3 min. until the white is set and the yolk still runny, then drain on kitchen paper.
6. Dress the dandelion greens with the vinaigrette, divide among four plates, scatter croutons over and top each with a warm egg, serve with coarse pepper.