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Tarragon helps make a vegetarian salad

Poached eggs can make a flavoursome vegetarian salad

Chefs looking for flavour pairings for vegetarian dishes may wish to try a poached egg, shredded celeriac and smoked aioli salad.

This has been suggested by Alice Hart, who shared her recipe for the dish in the Daily Telegraph.

To prepare the meal, eggs are first heated in a pan of water kept at a temperature between 60 and 63°C.

While these are on the hob, celeriac is skinned and grated while lemon juice is constantly squeezed over the vegetable.

Egg yolks and smoked salt are whisked together with oil added one drop at a time then seasoned with garlic, lemon juice, salt and pepper in order to make the aioli, which is then blended with oil, pepper, salt and tarragon and mixed together with the celeriac.

The warmed eggs are then removed from the pan and cracked open, with the poached portions served with the tossed salad.

Ms Hart has written two cookery books, the most recent of which was published this summer.

Related Products: Garlic Granules, Sea Salt, Tarragon

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