½ loaf ciabatta
NOMU Extra Virgin Olive Oil, for drizzling
2 tsp NOMU Italian Rub
NOMU Sea Salt
2 tbsp NOMU Extra Virgin Olive Oil
12 slices of pancetta or bacon
6 anchovies, roughly chopped
½ tsp Dijon mustard
2 tbsp white balsamic vinegar
Pinch of brown sugar
Glug white spirit vinegar, for poaching
4 large eggs
3 heads of cos lettuce
100g parmesan, shaved for serving
Preheat the oven to 200˚C.
Remove the crust of the ciabatta and tear into bite-sized pieces. Place on a baking tray and drizzle with the Olive Oil. Season with Italian Rub and Salt. Pop the tray into the oven and toast for 5 minutes or until golden and crispy.
In a pan, sauté the pancetta in two tablespoons of Olive Oil. Once crispy, remove from the pan without discarding any of the oil and add the anchovies. Sauté for a minute and then remove the pan from the heat.
To make the dressing, add the mustard, balsamic vinegar and the sugar to the anchovy oil and whisk well until combined. Set aside to cool completely.
To poach the eggs, place a large pot of water on the stove and bring to a rolling boil. Add the vinegar and use a spoon to swirl the water around. Crack the eggs one at a time into a small bowl and pour one egg into the ‘whirlpool’, gently stirring. You can poach up to three eggs at a time. Simmer for 3-5 minutes or until cooked on the outside, but still soft inside.
Remove and set aside.
In a large bowl, toss the lettuce, crispy pancetta, croutons and dressing together, then divide between four plates. Place an egg on top of each salad and sprinkle with shaved parmesan.
½ loaf ciabatta
NOMU Extra Virgin Olive Oil, for drizzling
2 tsp NOMU Italian Rub
NOMU Sea Salt
2 tbsp NOMU Extra Virgin Olive Oil
12 slices of pancetta or bacon
6 anchovies, roughly chopped
½ tsp Dijon mustard
2 tbsp white balsamic vinegar
Pinch of brown sugar
Glug white spirit vinegar, for poaching
4 large eggs
3 heads of cos lettuce
100g parmesan, shaved for serving
Preheat the oven to 200˚C.
Remove the crust of the ciabatta and tear into bite-sized pieces. Place on a baking tray and drizzle with the Olive Oil. Season with Italian Rub and Salt. Pop the tray into the oven and toast for 5 minutes or until golden and crispy.
In a pan, sauté the pancetta in two tablespoons of Olive Oil. Once crispy, remove from the pan without discarding any of the oil and add the anchovies. Sauté for a minute and then remove the pan from the heat.
To make the dressing, add the mustard, balsamic vinegar and the sugar to the anchovy oil and whisk well until combined. Set aside to cool completely.
To poach the eggs, place a large pot of water on the stove and bring to a rolling boil. Add the vinegar and use a spoon to swirl the water around. Crack the eggs one at a time into a small bowl and pour one egg into the ‘whirlpool’, gently stirring. You can poach up to three eggs at a time. Simmer for 3-5 minutes or until cooked on the outside, but still soft inside.
Remove and set aside.
In a large bowl, toss the lettuce, crispy pancetta, croutons and dressing together, then divide between four plates. Place an egg on top of each salad and sprinkle with shaved parmesan.
41 Aviation Crescent, Airport City, 7490,
Cape Town, South Africa
Tel: +27 21 386 2000
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