New Potato, Soft Boiled Egg and Crispy Bacon Salad
Photography by Aaron McLean.
Serves: 6–8
INGREDIENTS
1 kilogram Jersey Benne or other small waxy potatoes, scrubbed
6 eggs
6 rashers streaky bacon (we use Freedom Farms)
Pesto
½ cup roasted almonds,roughly chopped
small handful each of flat-leaf parsley and rocket
1 clove garlic, crushed
½ cup freshly grated Parmesan cheese
½ cup olive oil
squeeze of lemon juice
sea salt and freshly ground pepper
METHOD
Pesto: Put the almonds, herbs, garlic and Parmesan in a food processor and roughly chop. Add the oil and lemon juice and pulse to make a coarse paste. Season and tip into a large bowl.
Cook the potatoes in boiling salted water until tender but not falling apart.
Drain well. When cool enough to handle peel if desired and cut into large pieces. Combine with the pesto. The potatoes will absorb more flavour if dressed when warm.
Place the eggs in a saucepan of cold water and bring to the boil. Cook for 4 minutes. Drain and cool under cold running water then carefully peel.
Cook the bacon in a hot sauté pan until crisp. Drain on kitchen towels.
To serve: Put the potatoes on a serving platter. Break the eggs in half and place over the top. Scrape out any dressing left in the bowl and spoon over the eggs. Crumble over the bacon. Serves 6-8
Keep up to date with
dish weekly recipes,
food news, and events.
latest issue:
Issue #115
Issue 115 is packed with inspiration for all kinds of cosy meals – whether you’re dining alone, as two or with a few. We start with our Plating Game interview with Jesse Mulligan which inspired a medley of curries and sides then move on to a round up of easy one-pan chicken dishes, a variety of pasta bakes and meatballs, and using one simple yet delicious tart base we whip up five fab filling options. Sarah’s wintry faves include a moreish chorizo (not) carbonara, lamb and spinach filo pie and we finish off with sweet treats and decadent puds. We love seeing what you create, don’t forget to share your dish dishes with our Facebook community. When it comes to winter cooking, make it SIMPLY YUM!