125 ml (½ cup) creme fraiche
5 ml (1 t) garlic, finely chopped
5 ml (1 t) Dijon mustard
5 ml (1 teaspoon) honey
2 anchovy fillets
30 ml (2 tbsp) cider vinegar
15 ml (1 tbsp) Parmesan cheese,
60 ml (¼ cup) olive oil
1 kg baby potatoes, peeled, cooked
125 ml (½ cup) basil pesto
5 baby marrows, cut into ribbons
2-3 strips thick bacon, crisply fried
A handful of rocket leaves
1 Mix all the ingredients for the sauce and set aside.
2 Place the eggs gently in a small cassele with boiling water and cook for exactly 2 min. Drain and cover with cold water.
3 Shell when cool. Set aside.
4 Mix the pesto with hot baby potatoes.
5 Arrange the rest of the salad ingredients on a plate. Add the potatoes. Break the eggs over the salad and serve with salad sauce.