Poached egg, rocket and parmesan salad

This lovely light salad for 4 is simple dining at its best.

Recipe «Poached egg, rocket and parmesan salad» presented in category Recipes / Fish, to prepare this dish you will need no more 10 minutes. To make this dish at home by prescription from the author Gomer would need: 1 anchovy fillet, finely chopped, 1 tsp Dijon mustard, 2 tbsp lemon juice, 2 tbsp extra virgin olive oil, 2 tbsp white vinegar , 4 eggs, at room temperature, 1 bunch rocket, trimmed, 40g parmesan, shaved , Char-grilled sourdough bread, to serve.

Ingredients:

• 1 anchovy fillet, finely chopped 
• 1 tsp Dijon mustard 
• 2 tbsp lemon juice 
• 2 tbsp extra virgin olive oil 
• 2 tbsp white vinegar 
• 4 eggs, at room temperature 
• 1 bunch rocket, trimmed 
• 40g parmesan, shaved 
• Char-grilled sourdough bread, to serve 

Instructions

1. 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.
2. 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.
3. 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.