Element - - Food -

• 250g ba­con, sliced • 1 ta­ble­spoon oil • 4 bunches trimmed as­para­gus • ¼ cup olive oil • 1 egg yolk lightly beaten • 2 ta­ble­spoons lemon juice • 2 ta­ble­spoons spiced vine­gar • 1 ta­ble­spoons chopped fresh dill • 2 finely-chopped shal­lots • 250g of mixed let­tuce leaves • ¼ cup grated parme­san cheese Cook ba­con on a bar­be­cue or pan un­til crisp. Drain

on pa­per tow­els. Boil a pot of salted water and blanch the as­para­gus be­fore

run­ning them un­der cold water to re­fresh. Dry on pa­per tow­els. DRESS­ING Com­bine oil, egg yolks, lemon juice, add vine­gar

and mix well. Place ba­con, as­para­gus, dill, shal­lots, and mixed let­tuce leaves

in a bowl. Toss through dress­ing then sprin­kle with parme­san cheese. Serves 6

By Natalie Old­field

Natalie Old­fieldis the owner of award-win­ning store Dul­cie May Kitchen in Mt Eden, Auck­land. She is the

au­thor of cook books Gran’s Kitchen and Gran’s Fam­ily Ta­ble and has her own food range un­der the Dul­cie May

brand. For more in­for­ma­tion visit www.dul­ciemayk­

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