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Logo Château La Pointe, Grand Vin de Pomerol

A Creation by Philippe DELOBEL
Home Chef in Aquitaine

Salad of Poached Egg, Pata Negra, Vegetables, Truffle Oil and Parmesan

(preparation time 30 minutes)

Serves six :
200g rocket and lamb’s lettuce, 6 slices of Pata Negra ham, 6 organic eggs (poached), Parmesan cheese, truffle oil (or sesame if preferred), old balsamic vinegar, sea salt, 6 sprigs of chive, 6 sprigs of chervil, 2 small white florets of cauliflower, 2 artichoke hearts (cooked or marinated), 1 red beetroot, 1 yellow beetroot, 6 cooked white asparagus tips, 1 black radish, 1 long red radish, 3 button mushrooms (or 100g of pleurotes), 100g cooked peas, 100g cooked peeled broad beans.

Slice the cauliflower finely, cut the artichoke into quarters, peel the beetroots then slice them finely with a mandoline and chop into a fine julienne. Peel the black radish and slice very finely with the mandoline. Slice the red radish. Wash the mushrooms (or just wipe if pleurotes) and slice finely.

For the presentation : Use wide individual dishes. Make a dome with the green salad. Arrange the cooked and raw vegetables on top. Break the ham into pieces and arrange on the salad (one slice of Pata Negra per plate). Sprinkle with grated Parmesan to taste. Place the poached egg on top. Season with a drizzle of truffle oil and balsamic vinegar. Sprinkle with the herbs and a little sea salt.

In the season and for special occasions, grate a little fresh truffle directly over the dish.

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