An easy-to-make salad that features a blend of sweet and savory flavors!
Preparation time
20 min
Ingredients For
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100 g
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x 4
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2 slices
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x 0.50
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x 0.50
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1 tbsp
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Preparation
1
After removing the crust, cut the bread into cubes. Remove the outer skin from the chorizo and chop into small cubes.
2
Heat half the oil in a skillet and brown the croutons on high heat. Once the croutons have turned brown, remove from heat and place them on a paper towel.
3
Brown the chorizo in the same skillet on high heat. Stir. As soon as they become crisp, let drain on a paper towel.
4
Gently drop the eggs into a pot of boiling water. Cook for 5 minutes at a gentle boil, drain, then peel in cold water
5
In a bowl, create an emulsion using the vinegar, mustard, and remaining oil. Add salt and pepper.
6
Seed the pomegranate.
7
In 4 bowls, divide the roquette, croutons, and grilled chorizo. Top with an egg cut in half. Add the chopped chervil, a few pomegranate seeds, and crushed pink peppercorns. Drizzle the vinaigrette on top.
Pair with
Drink pairing: White Burgundy wine.
