Warm speck, potato and white cabbage salad

Ingredients

For 1 serving

• Speck50 g
• Potatoes220 g
• Cabbage150 g
• Eggs1
• Caraway seeds1 pinch
• Chives3 g
• Apple cider vinegar1 tablespoon
• Extra virgin olive oil8 g
• Saltto taste
• Black pepperto taste

Contains: eggs

In season: October – March

Method

1. Bring a pan of salted water to the boil; peel the potatoes and cut them into cubes of about 2 cm. Lower in the egg with a spoon and add the potatoes: take the egg out after 9 minutes and put it in cold water; drain the potatoes after 12 minutes, when easily pierced.
2. Meanwhile core the white cabbage and slice it very finely; dress it with the vinegar, caraway, oil and salt and massage it with your hands so it softens.
3. Cut the speck into strips and fry it in a dry frying pan over medium heat for 2 minutes, until crisp.
4. Add the warm potatoes and hot speck to the cabbage; peel the egg and cut it into wedges.
5. Finish with the egg, snipped chives and pepper and serve warm.