Del Posto’s Asparagus & Fried Egg Salad

Name: Del Posto’s Asparagus & Fried Egg Salad
Yield: Serves 6 or as part of antipasto
Cuisine: Australian
Ingredients: sea salt; 12 spears asparagus; 200 ml peanut oil or grapeseed oil; 2 teaspoons balsamic vinegar; lemon juice, to taste; extra virgin olive oil; 1-2 heads baby fennel, outer ribs removed, base and stalks trimmed; ½ quantity Aïoli; freshly ground grains of paradise or white pepper; 12 x 55 g eggs, at fridge temperature; 2 cups flat-leaf parsley leaves, washed and very well dried

Preparation info

Serves
6
or as part of antipasto

Difficulty
Easy

Appears in

Salades

By Damien Pignolet

Published 2010

About

Del Posto is one of New York’s outstanding modern Italian restaurants, and I tasted this salad as part of their antipasto selection. The fried egg was dusted with an exotically flavoured pepper and surrounded by a salad of finely shaved raw asparagus and deep-fried flat-leaf parsley with drops of aioli - a brilliant creation. In thinking about how I might develop this idea as an entrée salad, I have added shaved fennel for a fresh aromatic touch and crunchy croûtons for more texture.