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Salad of Soured Greens with Anchovies and Egg yolk

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I don’t know if you know puntarelle? It is a traditionally roman salad side dish or starter made with the puntarelle salad and a dressing of anchovies, garlic, olive oil, light vinegar (white or red wine vinegar) and salt. After trying this great combination of bitter, sour, salty and the sharp garlic I really wanted to make my own rendition to it. I stuck with the elements of the dressing and tried to build my own thing from there.


Asparagus / Onion slice asparagus into quarters lengthways, halve onions and slice

Garlic crush garlic with a fork

Oil / Chilli / Cumin / Salt / Pepper 

Cucumber / Orange take skin off orange and then slice both thinly, with cucumber I like to do it with a grate and into long thin lengthways slices

Sugar / Salt / Oil / Light Vinegar


Egg separate yolks from whites (you need yolks only)

  1. heat Oil / Chilli / Cumin / Salt / Pepper in a pan with the crushed Garlic, Once warm add the Onion and Asparagus.
  2. Fry and once it is done splash off with a bit of cold water. Leave with enough heat to evaporate. Once water is gone serve onto plates.
  3. In the meantime mix the prepared Cucumber and Orange with Sugar / Salt / Oil / Light Vinegar and leave on the side mixing regularly.
  4. Take the Egg Yolk and poach, making sure it is still soft in the middle.
  5. Serve Cucumber and Orange onto the Asparagus.
  6. Make a little volcano for the Egg.
  7. Surround with Anchovies and enjoy.

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