Brasserie Salad

Ingredients

• 1 head of frisée lettuce
• 0.5 head of Lollo Rosso
• 60 g black olives (dry marinated; seedless)
• 25 g capers (jarred)
• 2 anchovy fillets (pickled; jarred)
• 0.5 lemon
• 1 tbsp Olive Oil
• Pepper
• 4 slices whole‑grain baguette
• 60 g turkey ham
• 1 Red Onion
• 3 tbsp white wine vinegar
• 4 eggs
• 7 tbsp light vinaigrette

Instructions

1. 1.

   Clean, wash and dry the salads. Tear the lettuce into bite‑sized pieces.

2. 2.

   Drain olives, capers and anchovies and roughly chop them. Squeeze the lemon and measure out 1 tbsp of juice. Mix lemon juice, olive oil, olives, capers and anchovies into a tapenade. Season with pepper.

3. 3.

   Toast the baguette slices under a hot grill or in a hot pan without extra fat until golden brown on both sides. Spread the tapenade over the toast.

4. 4.

   If desired, remove any fine rind from the turkey ham and cut the slices into thin strips. Peel the onion and slice it into thin rings.

5. 5.

   Combine 1.5 l water and vinegar in a wide pot and bring to a boil. Crack the eggs gently into a bowl.

6. 6.

   Whisk vigorously with a whisk so that the liquid moves in one direction. Gently add the eggs (the swirling motion separates them instantly). Bring the water‑vinegar mixture back to a boil, then remove the pot from the heat and let the eggs poach in the hot liquid for 3–4 minutes.

7. 7.

   Meanwhile mix the salads with light vinaigrette and arrange in bowls or deep plates. Distribute turkey ham strips and onion rings over the salads.

8. 8.

   Lift the eggs with a slotted spoon and drain well. Serve each salad with one egg on top, accompanied by the tapenade toast.