|2||romaine lettuce hearts|
|50 g||olives (pitted)|
|50 g||cherry tomatoes|
|1 tsp||lemon juice|
|1 tsp||Worcestershire sauce|
|1 tbsp||white balsamic vinegar|
|140 ml||olive oil (divided)|
Gutedel, Ortenau, 2013
A typical wine from Baden with a neutral nose and light tones of nutmeg. Its harmonious acidity sets off the crispy freshness of the salad. Enjoy this wine between 9 - 11°C/48 - 50°F.
Preheat the oven to 180°C/350°F. For the bread chips, cut the baguette into thin slices and distribute on a lined baking tray.
Drizzle the slices with olive oil and bake in preheated oven at 180°C/350°F for approx. 5 - 7 min. until golden.
For the dressing, cook an egg in boiling water for approx. 2 - 3 min. Gently crack open the egg to remove the egg yolk. Put the parboiled egg yolk into a tall container.
Add chopped anchovy fillets and garlic, lemon juice, Worcestershire sauce, mustard, white balsamic vinegar, and sugar to the egg yolk and mix with a hand blender.
Slowly stir the rest of the olive oil into the egg mixture. By doing this, mayonnaise will start to form. Season with salt and pepper.
Halve olives and tomatoes. Dice cucumber. Wash and dry romaine lettuce hearts and tear into bite-sized pieces.
Poach 2 eggs in hot, but not boiling, water to the desired degree of hardness. For a runny center, approx. 3 - 5 min. is recommended. Transfer to a paper towel to dry.