Poached egg on dandelion salad

COOK TIME
35 mins

TOTAL TIME
35 mins

Ingredients

Directions

1. 1

   Mix vinegar with salt, pepper and sugar. Finally, fold in the oil vigorously. Clean, wash and drain the dandelions. Pluck the leaves into bite-sized pieces. Cut tomatoes crosswise, blanch and peel the skin.

2. 2

   Cut the tomatoes into eighths and remove the seeds. Peel and finely chop the onion. Wash the tarragon and pluck the leaves. Beat the eggs one by one in a soup ladle and carefully slide them into boiling salt-vinegar water.

3. 3

   Leave to simmer for 3-4 minutes. Mix dandelion, tomato cake, onion, tarragon and the marinade. Arrange the salad on four plates. Remove the eggs with a skimmer, quench and drain.

4. 4

   Arrange on the salad and sprinkle with pepper.