La Cigale: The French connection
Elizabeth and Mike Lind are bringing European sophistication to their Auckland food market.
|4||Leeks, large, or 12 young spring leaks|
|1 to drizzle||Vinaigrette, Home made.|
|3 handfuls||Fresh parsley|
|1 to taste||Salt & freshly ground pepper|
|1 to fry||Olive oil|
|½||French stick, cut into 2cm cubes|
|1 piece||speck, 6cm piece, cut into thin lardons|
- LEEKS VINAIGRETTE: Trim the leeks and wash well under cold running water. If using large leeks, cut them into 3 x 10cm pieces.
- Fill a saucepan with salted water and simmer the leeks until soft. Drain well, refresh under cold water and pat dry with paper towels.
- Cut each leek in half lengthwise and dress generously with vinaigrette and plenty of parsley. Season to taste.
- LYONNAISE SALAD: Preheat the oven to 180 degC.
- Make the croutons by tossing the bread cubes in a little oil and baking in the oven until crisp and golden but not too hard.
- Gently brown the speck in a frying pan until slightly crisp. Wash and dry the lettuce, then tear it up. Place in 4 individual bowls.
- Poach the eggs in simmering water until set but still runny.
- While the eggs are poaching, sprinkle the croutons and speck on top of the lettuce in each bowl and toss with enough vinaigrette to lightly
- coat the leaves. Place a poached egg on each salad.
- PARISIAN VINAIGRETTE: Shake or whisk the ingredients together.
- Crushed garlic is an optional extra.
- If you don’t use a good-quality vinegar, the taste will be too sharp.
Another Vinaigrette: LA CIGALE THREE-VINEGAR VINAIGRETTE
- 100ml canola oil (or a light olive oil)
- 100ml extra virgin olive oil
- 2 tbsp each of red wine vinegar, sherry vinegar and balsamic vinegar
- 2 tbsp dijon mustard
- salt and pepper to taste
- Shake or whisk the ingredients together and season well. Makes enough for 1 large salad.