New Potato, Soft Boiled Egg and Crispy Ba­con Salad

Dish - Everyday Dish - - Sides -

Pesto: Put the al­monds, herbs, gar­lic and Parme­san in a food pro­ces­sor and roughly chop. Add the oil and le­mon juice and pulse to make a coarse paste. Sea­son and tip into a large bowl.

Cook the pota­toes in boiling salted wa­ter un­til ten­der but not fall­ing apart. Drain well. When cool enough to han­dle, peel if de­sired and cut into large pieces. Com­bine with the pesto. The pota­toes will ab­sorb more flavour if dressed when warm.

Place the eggs in a saucepan of cold wa­ter and bring to the boil. Cook for 4 min­utes. Drain and cool un­der cold run­ning wa­ter then care­fully peel.

Cook the ba­con in a hot sauté pan un­til crisp. Drain on kitchen tow­els.

To serve: Put the pota­toes on a serv­ing plat­ter. Break the eggs in half and place over the top. Scrape out any dress­ing left in the bowl and spoon over the eggs. Crum­ble over the ba­con. Serves 6–8

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