Soft-Boiled Eggs With Antipasti
Soft-Boiled Eggs With Antipasti
An easy and rather splendid ‘bits and pieces’ lunch dish. Put the egg cup in the centre of a plate and surround it with a mixture of bought and home-cooked foods. To the selection below you can add cooked asparagus, roast beetroot, smoked mackerel, prawns… whatever you fancy. The idea is to eat the warm egg along with mouthfuls of the antipasti. Each diner gets his or her own feast.
Get the dishes ready in advance, then cook your soft-boiled eggs when you want to eat.
Ingrediënten
SERVES 8
FOR THE DRESSING
- 1 tbsp white wine vinegar
- 1 tsp Dijon mustard
- 4 tbsp extra virgin olive oil
- pinch of caster sugar
- salt and pepper
FOR THE LENTIL SALAD
- 225 g 8oz Puy or Umbrian lentils
- ½ small onion very finely chopped
- ½ celery stick very finely chopped
- 2 tbsp olive oil
- 2 tbsp finely chopped flat-leaf parsley leaves
- ½ small red onion cut wafer-thin
FOR THE BROCCOLI
- 250 g 9oz purple-sprouting broccoli
- 50 g can anchovies in olive oil
- 1½ tbsp extra virgin olive oil plus more to serve
- 2 garlic cloves finely sliced
- good pinch of chilli flakes
- juice of ½ lemon
FOR THE RADISH SALAD
- bunch of French Breakfast radishes
- 2 tsp capers rinsed and drained
- 1 small garlic clove finely chopped
- 2 spring onions finely chopped
- leaves from 4 sprigs of mint torn
- 1 tbsp lemon juice
- 2 tbsp extra virgin olive oil
- handful of microleaves optional
- lentilles en salade
Instructies
- Make the dressing by whisking all the ingredients together.
- Rinse the lentils, then cover them with cold water, bring to the boil and cook until tender but still holding their shape (15–30 minutes, depending on their age).
- Meanwhile, gently sauté the onion and celery in the oil until they are soft but not coloured.
- Drain the lentils, add them to the onion mixture and stir them round to coat in the cooking juices.
- Add the dressing and parsley and season really well, then gently stir in the red onion.
- purple-sprouting broccoli with melting anchovies
- Trim the broccoli stalks and steam until just tender; it will take four or five minutes.
- Drain the anchovies and gently heat the extra virgin oil in a small frying pan.
- Add the garlic and chilli and cook for a few minutes until the garlic is a very pale gold.
- Add the anchovies and press them with the back of a wooden spoon to break them up; the heat of the oil makes them melt into a sauce.
- Toss the warm broccoli with this, adding lemon and pepper.
- Serve with a drizzle more extra virgin oil over the top.
radish and caper salad
- Trim the radishes and cut them into very thin slices lengthways (a mandoline is good for this).
- Toss with all the other ingredients and taste for seasoning.
