Rocket Salad with Bacon, Black Pudding and Poached Egg

For a gutsy, great-flavoured lunch that's easy to prepare, try Jean-Christophe Novelli`s salad
By Jean-Christophe Novelli
Rocket Salad with Bacon, Black Pudding and Poached Egg
  • Rating:
  • Serves: 4
  • Cook Time: 15 minutes
  • Prep Time: 20 minutes
  • Effort: easy


For the anchovy mayonnaise

  • 4-5 tbsp mayonnaise
  • 2 anchovy fillets, rinsed and drained

For the eggs

  • 1 tbsp white wine vinegar
  • 4 eggs

For the salad

  • 2 tbsp extra virgin olive oil
  • 100 g smoked pancetta lardons
  • 1 shallot, sliced
  • 100 g black pudding, sliced
  • 1/2 lemon, juice only

  • 4 handfuls rocket, to serve


1. Place the mayonnaise, anchovies and half of the lemon juice into a food processor. Blend until smooth. Set aside.

2. Heat the oil in a frying pan and fry the pancetta.

3. Add the shallots, black pudding and remaining lemon juice. Cook for 5 minutes or so, until the pancetta and black pudding are crisp. Remove from the heat.

4. Transfer the mixture to a bowl and season with salt and freshly ground black pepper. Stir in the anchovy mayonnaise. Add the rocket leaves, season and toss well.

5. Fill a saucepan with water, add the vinegar and bring to a simmer. Break one egg into a ladle and slowly lower into the water. Repeat with the remaining eggs. Cook for 2 minutes.

6. Divide the salad between 4 plates, top each with a poached egg and serve.

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