This lovely light salad for 4 is simple dining at its best.
- Place the anchovy in a mortar and gently pound with a pestle until a paste forms. Add the mustard and lemon juice and stir to combine. Add the oil and whisk until well combined. Season with salt and pepper.
- Add vinegar to a deep frying pan filled with water and bring to the boil over high heat. Crack an egg into a small cup. Use a large spoon to stir the water to create a whirlpool. Carefully slip the egg into the centre of the whirlpool and poach for 1-2 minutes for a soft egg, or until cooked to your liking. Remove and set aside on a plate. Repeat with remaining eggs.
- Place the rocket and half the parmesan in a large bowl and drizzle with half the dressing. Gently toss to combine. Place the salad among serving bowls. Top with a poached egg and sprinkle with remaining parmesan. Drizzle with remaining dressing. Serve immediately with char-grilled sourdough, if desired.
You may need it
Mixing Bowl Set
Food Storage Container Set
Cutting Board Set