Pea Shoots Salad by John
You Will Need
- 1 cup of frozen peas
- 2 tsp white wine vinegar
- 3 bacon rashers, chopped
- 2 free-range eggs
- 70g of pea shoots
- 3 tbsp extra virgin olive oil
- 1 tbsp lemon juice
- 1/2 tbsp Dijon mustard
- 1/2 clove garlic, smashed and finely chopped
- A pinch of freshly ground black pepper and salt
Light and flavoursome, this Pea Shoots Salad by John is a winning dish for a quick mid-week meal. Crisp pea shoots nestled between salty bacon, topped with a warm poached egg, this dish offers the best of both worlds. Thank you John for this superb recipe!
- Combine all the ingredients for the dressing into a bowl. Taste for seasoning and adjust as necessary. Set aside.
- Cover the peas with boiling water, let them stand for a minute or two. Drain the peas and set aside.
- Heat a pan and fry the bacon until crisp. While the bacon is frying, half-fill a deep saucepan with boiling water and set it on the stove at a slow simmer. Add the vinegar. Break each egg into a teacup, make a whirlpool and slip it gently into the middle of the pan. Poach for 3 minutes, depending on the size of your egg, or until the white is cooked and the yolk is still quite runny.
- Remove with a slotted spoon, place on a warm plate and cover while you poach the remaining egg.
- Drain the bacon on kitchen paper. Arrange the pea shoots on two plates, sprinkle over the peas and bacon, and top each salad with a warm poached egg. Add the dressing to a separate bowl and serve.
Serves: 2 people