Recipe Tip: Wild Herb Salad with Confit Egg Yolk and Spelt Bread

Instructions

1. Step 1

   Start the bread the day before you want to serve the salad.

2. Step 2

   In a mixing bowl, combine the sour cream, the brown spelt flour and the lukewarm water and leave to rest for 1 hour.

3. Step 3

   When the time is up, add the semi-white spelt flour, yeast, water and salt then mix to form a dough.

4. Step 4

   Knead the dough for about 10 minutes on a lightly floured surface, adding water and flour if needed, until the dough is smooth and elastic.

5. Step 5

   Let the dough rest for 12 hours, covered with a clean damp cloth or plastic wrap.

6. Step 6

   After that time, turn out onto a lightly floured work surface, knead the dough again and shape it into a round loaf.

7. Step 7

   Brush the surface of the loaf with a little water and let it rise for another hour.

8. Step 8

   Preheat the oven to 200°C.

9. Step 9

   Bake the bread in the middle of the oven at 180°C for about an hour, until nicely browned and the bread sounds hollow when turned over and tapped on the base.

10. Step 10

    Remove the bread and leave to cool on a rack.

11. Step 11

    Heat the clarified butter in a small saucepan until it reads 75°C on a digital thermometer.

12. Step 12

    Gently add the egg yolk to the pan and cook in the butter for 30 minutes. Regularly check the temperature of the butter to make sure that it remains at an even 75°C.

13. Step 13

    At the end of cooking time, gently remove the confit yolk using a slotted spoon.

14. Step 14

    Gently mix the wild herbs and onions in a mixing bowl.

15. Step 15

    For the dressing, combine the vinegar and oil in a bowl, whisking well to amalgamate. Dress the salad just before serving, giving the dressing a good whisk first.

16. Step 16

    Note: you may not need all the dressing. Store leftover dressing in a sealed jar in the fridge.

17. Step 17

    Fry the leeks in browned butter until crisp.

18. Step 18

    To serve the salad, arrange the wild herb salad decoratively on a plate. Place the confit egg yolk to one side and arrange the wild leek all around.

19. Step 19

    Serve with the spelt loaf.

20. Step 20

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21. Step 21

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