World Gourmet Summit 2005 - Culinary Masterclass

Warm Leek and Mustard Salad with Poached Egg and Red Wine Dressing

	Serves 4
	INGREDIENTS
500g 50g ½ tbsp 3 tbsp 40g 400g 4 3 tbsp	baby leeks watercress leaves Dijon mustard hazelnut oil carrot, julienned red pepper, julienned Salt and pepper, to taste whole eggs chopped fresh tarragon
	Red Wine Dressing
200ml 1 tbsp 6 tbsp 2 pinches	red wine red wine vinegar olive oil sugar Salt and pepper, to taste
	Garnish
4 2 30g 1 tbsp 20g	streaky bacon slices (about 1-cm thick) blanched and diced white bread slices, cut into cubes clarified butter grated Parmesan cheese Parmesan shavings

Method:
1.	For the Warm Leek and Mustard Salad: Cook the leeks in boiling salted water until tender, then drain and squeeze the water out while still hot. Add the watercress, mustard, hazelnut oil, julienne of carrot and red pepper. Season to taste with salt and pepper.
2.	Poach the eggs in simmering water with the vinegar for 3 to 4 minutes. Refresh and then drain and chill (the egg should be reheated just before service).
3.	For the Red Wine Dressing: Heat the wine until it is reduced by a third. Add the red wine vinegar, olive oil, sugar and seasoning. Set aside.
4.	For the Garnish: Sauté the cubed bread and diced bacon together in clarified butter until golden brown. Sprinkle with the Parmesan cheese.

To Serve:
Pack the leek and watercress salad into a tall ring mould and place one of the warmed eggs on top. Remove mould and drizzle the dressing around and then sprinkle with the Parmesan shavings.