- 2 tbsp olive oil
- ¼ onion
- 1 garlic clove
- 55g/2oz black olives, pitted
- 1 tbsp chopped fresh parsley
- 1 free-range egg
- 1 tsp white wine vinegar
- 200ml/7fl oz water
- 1 tbsp olive oil
- 1 tbsp vegetable oil
- 1 tsp balsamic vinegar
- 1 tsp Dijon mustard
- 25g/1oz black olives, pitted, finely chopped
- salt and freshly ground black pepper
- 7 Little Gem lettuce leaves
- 4 cubes white bread, fried until golden
- To make the tapenade, place all the ingredients into a food processor and blend until smooth.
- To make the poached egg, carefully crack the egg into a ramekin. Bring the water to the boil in a saucepan over a high heat. Add the vinegar, then reduce the heat to a simmer.
- Carefully slidethe egg out of the ramekin into the water and place a lid on. Cook for 2-3 minutes, until the white is firm. Remove with a slotted spoon and drain on kitchen paper.
- To make the vinaigrette, place all of the vinaigrette ingredients into a bowl and whisk together.
- To serve, place the lettuce leaves onto a plate and pour over the vinaigrette. Spread the tapenade onto the fried bread cubes and arrange over the salad. Finish by placing the poached egg onto the middle.