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🥗 Classic Brasserie Salad

240 kcal · 30 min · 4 servings

Ingredients

• 1 frisée lettuce
• 0.5 lollo rosso
• 60 g black olives (dry marinated; pitted)
• 25 g capers (jar)
• 2 anchovy fillets (pickled; jar)
• 0.5 lemon
• 1 tbsp olive oil
• pepper
• 4 slices whole grain baguette
• 60 g turkey salmon ham
• 1 red onion
• 3 tbsp white wine vinegar
• 4 eggs
• 7 tbsp light vinaigrette

Instructions

1. 1. Wash the leafy greens under running water.
2. 2. Dry the greens thoroughly.
3. 3. Tear the vegetables into small, bite-sized pieces.
4. 4. Drain the olives, capers, and anchovies.
5. 5. Chop the olives, capers, and anchovies coarsely.
6. 6. Squeeze the lemon.
7. 7. Measure out one tablespoon of lemon juice.
8. 8. Mix the lemon juice with the olive oil.
9. 9. Add the chopped olives, capers, and anchovies to the oil mixture.
10. 10. Mash the ingredients into a paste.
11. 11. Season the paste with pepper.
12. 12. Place the bread slices under the hot grill.
13. 13. Toast the bread until golden brown on both sides.
14. 14. Spread the paste evenly over the toasted bread slices.
15. 15. Remove the fat edge from the turkey salmon ham.
16. 16. Cut the ham slices into thin strips.
17. 17. Peel the onion.
18. 18. Slice the onion into thin rings.
19. 19. Mix 1.5 liters of water with vinegar in a large pot.
20. 20. Bring the water-vinegar mixture to a boil.
21. 21. Carefully crack the eggs into a separate bowl.
22. 22. Stir the boiling water vigorously with a whisk.
23. 23. Create a whirlpool in the water.
24. 24. Gently add the eggs into the whirlpool.
25. 25. Bring the liquid back to a brief boil.
26. 26. Remove the pot from the heat.
27. 27. Let the eggs steep in the hot liquid for 3 to 4 minutes.
28. 28. Toss the leafy greens with a light vinaigrette.
29. 29. Portion the salads into bowls or deep plates.
30. 30. Distribute the turkey ham strips over the salads.
31. 31. Distribute the onion rings over the salads.
32. 32. Carefully lift the poached eggs out with a slotted spoon.
33. 33. Let the eggs drain well.
34. 34. Place one egg on each salad.
35. 35. Serve the bread with the paste on the side.

Nutrition per serving

• kcal: 240
• Protein: 13 g · Fett/Fat: 16 g · Carbs: 10 g