Phillip Johnson
Salad of bug with pinenuts, red onion, southern golds and watercress
Per serve
Ingredients
4 Moreton Bay bug tails
3 medium southern gold potatoes, steamed and peeled
3 thin slices red onion
small handful watercress, washed & picked
small handful rocket, washed & picked
chives, finely chopped
1 tablespoon pinenuts, roasted
2 egg yolks
2 lemons, juice only
2 teaspoons wholegrain mustard, Hill Farm or similar
2 teaspoons Dijon mustard
2 cloves garlic, finely chopped
50ml white wine vinegar
650ml extra virgin olive oil
extra virgin olive oil
pepper and salt
lemon wedges
Method
Cut cooked potatoes into chunks and warm, either in microwave or by tossing in a hot pan with a little olive oil. Remove and keep warm.
Fry bug tails quickly in hot pan with a little olive oil until just cooked.
Combine watercress, rocket, pinenuts, chives (reserving some for potatoes) and onion rings in a small bowl.
To make lemon dressing, whisk together 100ml olive oil, 50ml lemon juice, freshly squeezed, wholegrain mustard and pepper and salt together and dress salad sparingly.
For the aioli, combine egg yolks, Dijon mustard, vinegar, juice of 1 lemon, 2 cloves garlic and pepper and salt in blender or processor.
With motor running slowly drizzle in 500ml oil. You may need to thin mixture with a little water.
Check for acidity and seasonings and adjust with lemon juice, salt and/or pepper.
To serve, add 1 tablespoon of this and a few chives to the warmed potatoes and centre them on plate.
Arrange 3 bug tails on potatoes and top with dressed greens. Place last bug tail on top and drizzle a little extra virgin olive oil over and around.
Season with freshly ground black pepper and place a wedge of lemon to one side.
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