Recipe for Rory O’Connell’s Mimosa Salad

This lovely salad has egg yolk on top and gives the effect of a Mimosa flower.

We vary the lettuces in this recipe according to the season and availability.

Use one, or a mixture of chicory, watercress, mibuna, misuna, edible chrysanthemums, pea shoots or rocket and wild garlic leaves. We also use a selection of organic baby leaves when available.

Serves 6 as a starter

A mixture of salad leaves in season

1 head of chicory (in winter)

24 kalamata olives

4 hard-boiled free- range eggs

55-85g/2-3oz Parmigano Reggiano

Dressing

6 tablespoons extra virgin olive oil

2 tablespoons balsamic vinegar

1 large clove of garlic, crushed

Salt and freshly ground pepper

Finely chop olives. Sieve the egg yolks through a nylon sieve. Separately, finely chop the egg white keeping this and the olives approximately the same size. Grate the Parmesan cheese, or make shavings with a swivel- top peeler. Whisk up dressing ingredients together.

Toss the leaves in a little of the dressing and drizzle a little dressing on the plates. Arrange leaves on top.

Sprinkle egg white and olives around the leaves with some dressing and finish with sieved egg yolk and the Parmesan. Serve immediately.