A light and breezy bacon, broccoli salad

It’s not only the temperature of our foods that we seek to change as the seasons change. Spring demands crunch and colour and we think few things herald the flavours of spring like crisp green veg and yolky goodness. This bacon and broccoli salad with pea shoots and poached egg is an easy delight, day or night.

broccoli-salad-feature

Ingredients (serves 4–6):

For the dressing

¼ cup (65ml) peppery olive oil
Juice and rind of 1 lemon
1 small bunch mint, chopped
1 clove garlic, crushed
Pinch of freshly grated Jimmy Public Nutmeg

For the salad
200g pancetta or streaky bacon
200g asparagus stalks
200g long stem broccoli
Drizzle of olive oil
4 very fresh free range eggs
2 Tbsp of vinegar (for the poached eggs)
Pea shoots, for garnish
100g goats cheese, sliced into rounds

Method:

1. Preheat your oven grill to high.
2. Make the dressing first. In a large bowl, mix together the olive oil, lemon juice, mint, crushed garlic and nutmeg. Stir in half of the lemon rind (saving the other half for garnish).
3. Allow the dressing to stand whilst you prepare the rest of the salad.
4. Place the bacon on a baking sheet and pop in the oven to grill for 5–10 minutes or until crispy and cooked through.
5. Pop a griddle pan on the stove on a medium heat. Drizzle the long stem broccoli and asparagus with a little olive oil and season well with salt and pepper.
6. Griddle for a few minutes each side until charred and just cooked, but still crunchy. Remove from the heat.

broccoli-on-griddle

7. To poach the eggs: bring a small saucepan of water to the boil. Add 2 tablespoons of vinegar. Turn the heat down to a gentle simmer and give the water a quick stir in a clockwise direction to make a mini whirlpool. Crack open the egg and drop it in the centre of the whirlpool, the movement of the water will keep the white spinning as it sets to keep the whole egg in shape. Poach for 2–3 minutes (or longer for more well done yolks) and remove with a draining spoon. Place on some paper towel to soak up most of the water.
8. Add the broccoli and asparagus to the dressing and toss through with the pea shoots.
9. Top with crispy pancetta or bacon, the remaining lemon rind and crumbles of goats cheese.
10. Place the poached egg on top and serve.

broccoli-feature-portrait

This is one of those salads you will want to make again and again. Let us know if it inspires some springtime eating in your home.