Recipe Tip: Wild Herb Salad with Confit Egg Yolk and Spelt Bread
Top Recipe for 4 Persons. All ingredients and tips for getting it right. This is a salad with a difference. Rebecca Clopath's recipe is dressed with apple cider vinegar and hazelnut oil dressing and is served with confit egg yolk, wild leeks and her homemade spelt bread.
- 20 gsour cream
- 300 gbrown spelt flour
- 300 gwater, lukewarm
- 550 gsemi-white spelt flour, plus extra to dust
- 20 gfresh yeast
- 200 mlwater
- 14 gsalt
- 1egg yolk
- 500 gclarified butter
- 225 gwild herbs (e.g. dandelion leaves, wild garlic, wild rocket, etc)
- 40 gonion, finely chopped
- 100 mlapple cider vinegar
- 200 mlhazelnut oil
- 40 gwild leeks
- 20 gbrowned butter
Step 1Start the bread the day before you want to serve the salad.
Step 2In a mixing bowl, combine the sour cream, the brown spelt flour and the lukewarm water and leave to rest for 1 hour.
Step 3When the time is up, add the semi-white spelt flour, yeast, water and salt then mix to form a dough.
Step 4Knead the dough for about 10 minutes on a lightly floured surface, adding water and flour if needed, until the dough is smooth and elastic.
Step 5Let the dough rest for 12 hours, covered with a clean damp cloth or plastic wrap.
Step 6After that time, turn out onto a lightly floured work surface, knead the dough again and shape it into a round loaf.
Step 7Brush the surface of the loaf with a little water and let it rise for another hour.
Step 8Preheat the oven to 200°C.
Step 9Bake 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.
Step 10Remove the bread and leave to cool on a rack.
Step 11Heat the clarified butter in a small saucepan until it reads 75°C on a digital thermometer.
Step 12Gently 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.
Step 13At the end of cooking time, gently remove the confit yolk using a slotted spoon.
Step 14Gently mix the wild herbs and onions in a mixing bowl.
Step 15For 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.
Step 16Note: you may not need all the dressing. Store leftover dressing in a sealed jar in the fridge.
Step 17Fry the leeks in browned butter until crisp.
Step 18To 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.
Step 19Serve with the spelt loaf.
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