Salad with root and poached egg

Salad for French reasons Although the birthplace of salads and believe Ancient Rome, the widespread and popular salads have acquired thanks to the French. Sauce "Vinaigrette" from a mixture of olive oil with vinegar or wine and the famous mayonnaise is also associated with French cuisine. French salads are popular until now. When they are cooked, there are several basic principles: an indispensable presence in the salad of a variety of salad greens, the compatibility of products and refined filling, which is the final chord in harmony of taste. As a dressing is still popular sauce "Vinaigrette", and for more satisfying options - mayonnaise. In French salads, there is often a tender egg poached, the liquid yolk of which, when incised, mixes with the dressing, creating additional shades of taste.

Salad for French reasons Although the birthplace of salads and believe Ancient Rome, the widespread and popular salads have acquired thanks to the French. Sauce "Vinaigrette" from a mixture of olive oil with vinegar or wine and the famous mayonnaise is also associated with French cuisine. French salads are popular until now. When they are cooked, there are several basic principles: an indispensable presence in the salad of a variety of salad greens, the compatibility of products and refined filling, which is the final chord in harmony of taste. As a dressing is still popular sauce "Vinaigrette", and for more satisfying options - mayonnaise. In French salads, there is often a tender egg poached, the liquid yolk of which, when incised, mixes with the dressing, creating additional shades of taste.

Ingredients:

• Salad Corn 75 g
• Ham 200 g
• Cheese hard 70 g
• Eggs chicken 2 pcs.
• Mayonnaise 3 tbsp. l.
• Pepper black ground 1 pinch
• Table vinegar 3 tbsp. l.

Instructions

• Step 1 Prepare the following ingredients for the salad: corn, boiled ham, eggs, cheese, mayonnaise.
• Step 2 At the rosettes of the root, remove the roots and white lower leaves, not examining the rosette on separate leaves. Soak the root for 10 minutes to enhance the crunchy properties in cold water, adding 1 tbsp. l. vinegar.
• Step 3 Cut the boiled ham into thin slices.
• Step 4 Using cheese cutter or vegetable peeler we cut thin plates of cheese, similar to chips.
• Step 5 From the root drain the water, dry and mix with ham and cheese, season with mayonnaise and lightly pepper.
• Step 6 Cook the poached eggs. For successful cooking, you need to use the freshest eggs, cooking them one at a time. First boil the water, a little bit of it and add 1 liter of 1 tbsp. l. Vinegar, if not sure about the freshness of eggs. Under the boiling water reduce the fire, so that only small bubbles rise without intense boiling.
• Step 7 Break the egg into a cup. We make a funnel with a spoon and lower the egg over the surface of the water. With a fresh egg, the protein will evenly cover the yolk, otherwise it will go to rags that need to be cut. Cook for exactly 4 minutes, then we transfer the egg to cold water.
• Step 8 Put the salad in a bowl, put the egg on top. To cut the egg, so that the yolk is mixed with the salad, you can directly with food.