A stunning recipe from our Head Chef Noel Dennehy!

Ingredients

For the dressing

1 Bord Bia Quality Assured Egg Yolk

90ml olive oil

2 cloves Garlic

4 anchovies chopped

1 tspn Woschester Sauce

1 tbsp Dijon Mustard

1 tbsp lemon juice

1 tbsp Vinegar

40g Parmesan Grated

Salt, pepper

For the salad

5 Bord Bia Quality Assured Egg (1 egg for Egg Wash)

Panko Bread Crumb

Flour

40g fresh Parmesan, Shavings

3 cos lettuce hearts

90ml olive oil

Freshly ground black pepper

5 Slice Pancetta

12 slices Chorizo

2  Breast of Chicken (Smoked)

Method

• Make Dressing

1. Whisk Egg Yolks in a bowl, then add Mustard, Woschester Sauce and half the oil first, whisking continuously for 3 to 5 minutes or until thickened
2. Once you have about half the oil added, whisk in the vinegar
3. Continue to add remaining oil.
4. Then stir in garlic and anchovies
5. Season with salt and pepper and a squeeze of lemon and parmesan.
6. Store in fridge to chill

• Poach Eggs until Soft, Cool down in Ice Water
• Wrap Eggs in Pancetta
• Dip in flour, egg wash and Panko Bread Crumb
• Grill Chicken, Pancetta and Chorizo for 3 minutes – keep warm
• Assemble your Salad
• Deep Fry your Bord Bia Quality Assured Eggs for 1 minute
• Place on paper towel
• Place Deep Fried Egg on top of Salad and dress with Chicken, Chorizo, Pancetta Mix
• Add Parmesan on top.

…………and enjoy!