Spring salad with poached egg and mustard dressing


  • 3 tbsp extra virgin olive oil
  • 1 tsp mustard
  • 1 tbsp light sugar syrup
  • freshly ground black pepper
  • salt


  • 100 g different salad leaves
  • 300 g cherry tomatoes
  • 150-200 g (hot) smoked salmon
  • 2-4 eggs (one per person)
  • 2 tbsp vinegar
  • 1 tsp salt
  • handful of nuts or seeds (lightly toasted)
  • handful of parmesan slices or 1 shredded ball of mozzarella
  • couple of handfuls of fresh young weeds (e.g. goutweed and dandelion leaves)
Make the dressing by whisking the ingredients in a bowl or shaking in a closed jar. Pour the sauce in a bowl with washed and dried salad leaves and mix thoroughly. Halve the cherry tomatoes and add to the leaves. Sprinkle with seeds and cheese slices, divide between plates.
Lastly poach the eggs. Crack the egg into a small cup and bring water in a pot to a boil. Add vinegar and salt to the water. Next crate a ‘tsentrifuge’ in the water by stirring the water with a whisk or a knife. Slowly pout the egg in the middle of the vortex and boil for 3-5 minutes, depending on how soft you like the yolk. The egg on the picture was boiled for 3 minutes.
Using a slotted spoon remove the egg from water and place on a paper towel to drain. After a few minutes add the eggs to the individual salads. Season with salt and freshly ground black pepper. Enjoy right away!