A very simple salad that eats like a meal. Add some toasted sourdough on the side if you really must.
- 100 g speck, cut into thick batons
- 6 cups picked watercress sprigs
- Extra virgin olive oil, for drizzling
- Toasted sourdough, to serve
- 5 eggs
- 2 tbsp soy sauce
- 1 tsp sugar
- 120 g (½ cup) Japanese mayonnaise
- 50 g (¼ cup) finely grated parmesan, plus extra for serving
- 2 tsp apple cider vinegar, plus a little extra for dressing
- ½ tsp Worcestershire sauce
- ¼ tsp ground black pepper
Oven temperatures are for conventional; if using fan-forced (convection), reduce the temperature by 20˚C. | We use Australian tablespoons and cups: 1 teaspoon equals 5 ml; 1 tablespoon equals 20 ml; 1 cup equals 250 ml. | All herbs are fresh (unless specified) and cups are lightly packed. | All vegetables are medium size and peeled, unless specified. | All eggs are 55-60 g, unless specified.
Marinating time: overnight
You will need to begin this recipe 1 day ahead.
- For the marinated eggs, bring a saucepan of water to the boil. Using a pin, prick a small hole in the base of each egg and drop into boiling water. Stir for 30 seconds, then cook for another 6 minutes. Plunge into iced water and allow to cool. Peel the eggs and transfer to a press-seal bag with the soy sauce, sugar and 250 ml (1 cup) water. Seal the bag and refrigerate overnight.
- For the dressing, place all the ingredients into a bowl and stir to combine well, then spread over the base of a serving dish.
- Heat a small frying pan over medium heat and fry the speck for about 3 minutes or until well browned. Remove the speck and pour the rendered fat into a large bowl. Add a little olive oil and a splash of extra vinegar, add the watercress and lightly toss.
- Scatter the watercress over the dressing, sprinkle with the speck and add the eggs, halved or whole as you like. Sprinkle with a little extra parmesan and serve immediately with toasted sourdough on the side.
Adam Liaw cooks, laughs, and explores culture with some of Australia's most beloved in The Cook Up With Adam Liaw.
Photography by Danielle Abou Karam.