Baby Squid, Chorizo, Black Pudding, Anchovy and Poached Egg Salad - Serves 4
A frisée lettuce needs careful attention before use. Wash it, then immerse, leafy head down, in a bowl of water. Refrigerate for 24 hours, which crisps it up wonderfully. Drain well, then put in a cloth or salad spinner to remove excess water. Keep in the fridge until required.A tip from
In the summer, I sometimes use this recipe for the course at my academy or for eating at home on the patio. It’s perfect for lunch with a nice glass of medium and fruity white wine. When the chorizo is cooking, the delicious smell filters out to the garden and stimulates appetites!
1. Preheat the oven to 180ºC/Fan 160ºC/Gas 4.
2. Heat a heavy frying pan until very hot, then add the slices of chorizo. Fry gently until golden, then remove with a slotted spoon to a suitable container, leaving the chorizo oil in the pan. Set aside.
3. Add the squid to the chorizo oil in the pan, together with the garlic and lemon juice, and fry gently for 3–4 minutes. Remove with a slotted spoon and add to the chorizo.
4. In the same pan fry the pancetta lardons until nicely coloured. Remove with a slotted spoon and add to the squid and chorizo.
5. Bring a saucepan of water to the boil, and plunge in the black pudding. Blanch for 10 seconds, then remove with a slotted spoon and put into an ovenproof dish. Leave the water boiling. Season the black pudding, and bake in the preheated oven for 10 minutes.When cool enough to handle, cut into big chunks.
6. In the meantime, add the vinegar to the boiling water, crack the eggs then slide them in. Poach for 4 minutes, then remove, using a slotted spoon. Trim the whites if wished.
7. To assemble, cut the required amount of frisée (refrigerate the remainder) and put in a large bowl. Add the chorizo, squid, pancetta lardons, black pudding and three quarters of the anchovyade, and stir gently to combine.
8. Divide the salad between four plates, and top each portion with a poached egg. Add 1 teaspoon or so of water to the remaining mayonnaise to thin it and drizzle over the top of the eggs. Serve immediately.
This recipe is taken from Jean-Christophe's 'Everyday Novelli' book.