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Little Gem salad with tapenade croûtons

Little Gem salad with tapenade croûtons is a salads recipe made with Olive Oil, White Wine Vinegar, Vegetable Oil, and Balsamic Vinegar. Keep it handy for the next time you cook it.

Illustrative photo

Ingredients

• 2 tbsp
• 1 tsp
• 1 tbsp
• 1 tbsp
• 1 tsp

Method (preview)

1. 1

   To make the tapenade, place all the ingredients into a food processor and blend until smooth.

2. 2

   Bring the water to the boil in a saucepan over a high heat.

3. 3

   Add the vinegar, then reduce the heat to a simmer.

4. 4

   Carefully slidethe egg out of the ramekin into the water and place a lid on.

5. 5

   Cook for 2-3 minutes, until the white is firm.

6. 6

   Remove with a slotted spoon and drain on kitchen paper.

7. 7

   To make the vinaigrette, place all of the vinaigrette ingredients into a bowl and whisk together.

8. 8

   To serve, place the lettuce leaves onto a plate and pour over the vinaigrette.

9. 9

   Spread the tapenade onto the fried bread cubes and arrange over the salad.

10. 10

    Finish by placing the poached egg onto the middle.