Mark Greenaway’s Duck Egg And Blue Cheese Salad

INGREDIENTS:

  • 160 g great quality blue cheese (4 generous slices)
  • 16 roasted hazelnuts
  • 300 g fresh spring peas
  • 50 g fresh spring peas (keep raw to go through the salad)
  • 2 duck eggs
  • 1 frizzy lettuce or baby gem lettuce
  • Salt
  • Wild herbs or fresh herbs of your choice

METHOD:

  1. Boil duck eggs in salted water for 6 minutes and refresh in cold water to cool down, once cool peal and set aside.
  2. Bring 500mls of salted water to a rolling boil and drop in fresh peas, return to the boil and cook for 3 minutes. Then drain the peas reserving some of the cooking liquid.
  3. Using some of the water you used to boil the peas blend at a high speed to achieve a fresh smooth purée, adding a little of the cooking water until you have the correct consistency.
  4. Pick and wash all lettuce and herbs well in clean cold water to build the salad.
  5. Place a slice of the blue cheese at the bottom of your serving bowl.
  6. Top with duck egg cut in half length ways.
  7. Dot some of the pea purée around the cheese and egg.
  8. Scatter the lettuce, hazelnuts, fresh herbs and reserved peas around the top of the egg.
  9. Serve individually as shown or in a larger bowl in the middle of the table for a lovely spring lunch.

Featured Chef – Mark Greenaway

Restaurant Mark Greenaway
69 North Castle Street
Edinburgh
EH2 3LJ

Tel. 0131 226 1155
Email: bookings@rmgedinburgh.com

Mark Greenaway received nationwide acclaim following the opening of his eponymous restaurant in Edinburgh in February 2011.  The following January Mark was the only Scottish chef to be newly awarded 3 AA Rosettes for outstanding cuisine.

In April 2012 Mark represented Scotland on BBC2’s Great British Menu and appeared again in the 2013 series Great British Menu Does Comic Relief.

With a passion for Scottish ingredients, Mark uses only the very best local, seasonal produce, transforming them with modern techniques.  Mark’s menus are always intriguing with a presentation that is pleasing to both eye and palate.  Mark’s signature style is desserts; a visit to Restaurant Mark Greenaway is an invitation to indulge in dessert.

With a career beginning in Scotland in 1992, Mark then went on to gain valuable experience during a 5-year stint in Australia, working at some of the nation’s top establishments.  On his return to Scotland, Mark continued his profession at One Devonshire Gardens in Glasgow, Kilcamb Lodge Hotel in Strontian and The Dryburgh Abbey Hotel in the Scottish Borders.

Away from the kitchen, Mark has taught at Braehead Cook School and the Edinburgh New Town Cookery School, as well as giving regular cookery demonstrations at food events including Foodies Festival, Taste of Edinburgh, Hotel Olympia in London and the Scottish Chefs Conference.

Awards

  • Scottish Hotel Awards 2011 ‘Rising Star Chef of the Year 2011’
  • Scottish Style Awards 2011 ‘Scotland’s Most Stylish Restaurant’
  • The AA Awards January 2012 – 3 AA Rosettes for outstanding cuisine

To find out more, visit: www.markgreenaway.com