Banana Salad with Beetroot and Poached Egg

Ingredients

Salad

• 6 blanched bananas
• 3 beetroots
• 4 new potatoes
• 50 g. cooked meat
• 2 spring onions
• 50 gms. green salad
• 2 tbsp. basil
• 3 tbsp. peas blanched

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Saffran Dressing

• 3 flowers dried saffron
• 2 egg yolks
• 1 tbsp. red wine vinegar
• 2 tbsp. caster sugar
• salt and pepper
• 2 dl. corn oil

Poached Egg

• 3 eggs
• 1 l water
• 1 tbsp. salt
• 2 tbsp. vinegar essence, spirit vinegar ( 12% )

Method

• Simmer the bananas; beat roots, new potatoes, and fresh peas in separate saucepans. Crisp-fry the pieces of meat.
• Mix all the ingredients for the dressing except oil. Add the oil a little at a time, while whisking to emulsify.
• Bring the water to boil. Add the salt and vinegar essence. Break the eggs carefully into the water and simmer until they float to the surface. Lift out the eggs; chill them in ice water and drain on tissue paper.
• Arrange the salad on the plate. Garnish with the beetroots. Spoon over the saffron dressing.

Bon Appetit.