Salad with sous vide egg, olive vinaigrette


Who doesn’t love a good poached egg. Not the hard one but the creamy soft eggy delight! The feeling when you cut into in and the runny egg yolk oozes out. Awwwwww. Full gastronomic delight!

How to achieve that? The easy way is sous vide. Just put one egg or thirty inside a water bath and you will have a perfect egg in less than in one hour.

For 2 portions

2 organic eggs
1/4 fennel
100 g kale
100 g daikon
20 g black olives
50 ml olive oil
10 ml rice vinegar (plus 5 ml)
1 tsp honey
1 shallot
1 avocado
1 mustard cress
50 g smoked salmon
10 g butter
salt, pepper

Start with cooking the egg. I chose 62,8 °C for about 45 minutes. It’s going to work at a different temperature: 63, 64, 65 or even 59.  It’s just matter of the time. After cooking, break the shell, it will slip out. Season and serve.

Blanch the kale in boiling water, cool it down in some water with ice and just reheat it with clarified butter before serving. Season to taste.

The dressing is pretty simple. Blend the pitted olives with 10 ml of vinegar and oil. There should be still pieces of olives inside. Season with salt, but pay attention, it really depends on taste of the olives.

Cut the shallot in half and put it in a plastic container. Drizzle with olive oil, add vinegar (5 ml), honey and salt. Put it in a microwave and cook for about 1 to 2 minutes. Let it cool down and divide into separate layers.

Slice the fennel thinly and put it in cold water. Grate the daikon finely and cut the avocado: we had a really hard one, so we used a peeler. A soft one would be definitely better.

Put everything on a plate and add a few slices of smoked salmon. Drizzle with the dressing and you are ready to go! Enjoy!