BRUNCH SALAD WITH COMTE CHEESE
As you know, I’m huge fan of both cheese (like Tim Spector - the guru of gut health) and salad so I’ve created this brunch or dinner salad packed full of prebiotics, plant fibre and probiotics. I’ve used Comte Cheese as it’s made from unpasteurised milk from grass-fed Montbeliarde cows in the Jura Massif in Eastern France. Comte has to be aged for a minimum of 4 months to be allowed the name but I’ve used a 12 month aged cheese.
RECIPE (serves 2)
8 medium Jerusalem artichokes, finely sliced
3 tbsp olive oil
150g baby plum tomatoes, cut into half
100g Cavolo Nero, roughly chopped
2 cloves of garlic, crushed garlic
2 fresh eggs
40g 12 month aged Comte cheese
1 tsp white wine or rice vinegar
3 tbsp extra virgin olive oil (I used The Gay Farmer
2 tsp white balsamic vinegar
- Preheat the oven to 180c/350f/ Gas mark 4.
- Arrange the sliced artichokes and tomatoes on lined trays and sprinkle each with 1 tbsp of olive oil.
- Roast for 30 minutes until cooked through and lightly browned on the edges. Remove and allow to cool.
- Meantime, heat 1 tbsp olive oil in a non-stick pan and lightly saute the Cavolo Nero with the crushed garlic over a medium heat until gently wilted. Remove any water that is released.
- Two-thirds a deep frying pan with hot water and allow it to gently simmer. Add the vinegar and stir.
- Crack the eggs, one by one, into clean ramekins to prepare to poach the eggs.
- Slowly pour the egg into the pan whilst simultaneously stirring to create a vortex in the pan.
- Allow to cook for 2 and half minutes until the white is set and the yolk is still soft. Remove with a slotted spoon and slide onto a plate.
- Repeat for the second egg.
- Assemble the salad by layering the cooked Cavolo Nero, roasted Jerusalem artichokes and tomatoes and shavings of the Comte cheese. Topped with a poached egg, drizzle over the extra virgin olive oil and balsamic vinegar. Season well!
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