• Bistro salad

    Serves: 4
    Cooking Time: 20 mins

    Ingredients

    • VINEGAR AND GARLIC DRESSING
    • 60ml (¼ cup) white wine vinegar
    • 30ml (2 tbsp) extra virgin olive oil
    • 1 garlic clove, crushed
    • 5ml (1 tsp) Dijon mustard
    • sea salt and freshly ground black pepper, to taste
    • 8 slices pancetta
    • 4 large eggs
    • 1 frisée (curly endive) lettuce, leaves separated

    Instructions

    1

    To make the dressing, place the vinegar, oil, garlic, mustard, salt and pepper in a bowl and stir to combine. Set aside.

    2

    Preheat the oven grill to hot.

    3

    Place the pancetta on a baking tray and grill until golden and crisp, about 4 – 5 minutes. Set aside and keep warm.

    4

    Cook the eggs in a saucepan of boiling water for 4 minutes (for soft-boiled eggs). Drain, peel and cut in half.

    5

    Divide the lettuce between 4 serving plates and top with the pancetta and eggs. Spoon over the dressing to serve.

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