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Chorizo, poached egg & spinach salad with a Caesar dressing

Method

  • Cook the chorizo in a little hot oil until crispy.
  • To make the dressing, mix the crème fraiche, mayonnaise, mustard, garlic, Worcestershire, Tabasco, lemon juice and anchovies with a little hot water if too thick for sprinkling. Taste for seasoning. 
  • Bring the water to the boil in a large pan, add a little vinegar and vigorously swirl the water. Then individually break the eggs into a bowl (or cup) and carefully put into the water. Poach to the desired degree, basting with a little of the water as you do so. Drain well and neaten up the edges.
  • Gently toss the spinach, chorizo, tomatoes and avocado with the dressing to taste. 
  • To serve, mound the salad on individual plates, place an egg on top and sprinkle with more dressing and parmesan.

Ingredients

  • olive oil
  • 1-2 chorizo, sliced & halved
  • 2 heaped tbsp crème fraiche (or sour cream)
  • ½ cup mayonnaise
  • 1 heaped tspn Dijon mustard
  • 2-3 garlic cloves, crushed
  • a splash of Worcestershire sauce
  • a splash of Tabasco
  • a good squeeze of lemon juice
  • 3 anchovies, finely chopped
  • 4 eggs
  • white wine vinegar
  • a good handful of baby spinach leaves
  • 6 cherry tomatoes, halved or quartered
  • 1 avocado, sliced
  • freshly grated parmesan

Huey's Kitchen takes a lot of care in the preparation of its recipes, but viewers are reminded to always double check that the recipe and all the ingredients are suitable.

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    1 stick125 gm
    a dashless 1/8 tspn
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    1 cup250 ml
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