Alex Herbert ~ Bird Cow Fish : Witlof + Poached Egg Salad

Thanks to chef Alex Herbert of Surry Hill’s Bird Cow Fish for sharing this recipe. It may seem a simple thing for a chef to part with a recipe,  but I know this was provided at a very busy time, when she was really stretched. But, that’s the food industry for you : generosity, nurturing, sharing. Thanks Alex! Enjoy!

Cos lettuce, raddichio, witlof, and crumbed poached egg salad with crispy prosciutto

Serves 4

1 baby head of cos lettuce – washed, dried and cut into wedges
2 heads of yellow witlof
2 fine sliced eschalots
4 soft poached eggs, crumbed and fried
4 slices crispy prosciutto

In a bowl combine salad ingredients and a pinch of salt & freshly ground pepper lemon juice and EVO.

Form into a nest with mayonnaise at the centre. Place poached crumbed & fried egg in the centre and break over crispy prosciutto.

Chardonnay mayonnaise

2 egg yolks
1/4 tablespoon Dijon mustard
1/2 tablespoon Chardonnay vinegar
salt
250ml extra virgin olive oil
250ml grapeseed oil
ground black pepper

In a bowl or food processor, mix together the egg yolks, mustard, salt and vinegar. Gradually add the oils. Season with pepper. Makes 500ml so there is plenty left over for other uses or you could make half a batch.

Bird Cow Fish
Shops 4 & 5, 500 Crown Street,
Surry Hills NSW 2010
Australia
+61 2 9380 4090