Spitalfields revueltos with mooli salad
This recipe for Spanish scrambled eggs with chard is from Oliver Rowe, who made it on the BBC programme Urban Chef
For the revueltos:
- 500g Swiss chard
- 2 tbsp olive oil
- 4 cloves garlic, finely chopped
- salt and freshly ground black pepper
- 6 free-range eggs
- small handful flatleaf parsley
For the mooli salad:
- 2 baby mooli (also known as daikon), peeled
- 2 baby red mooli or a few radishes, peeled
- 1 bunch baby turnips, peeled
- 250g Indian mustard leaf (available in some Asian markets; substitute spinach if unavailable), washed and dried
- ½ lemon, juice only
- 3-4 tbsp extra virgin olive oil
- 4 slices good-quality crusty brown bread, toasted
- 1 clove garlic, cut in half
- olive oil, for drizzling
Bring a large pan of salted water to the boil. Prepare the chard leaves. Using a small sharp knife, separate the leaves from the stalks by cutting a 'V' shape into the leaves on both sides of the stem. Cut the stalks crossways into one-centimetre slices. Blanch the leaves in the boiling water for two minutes then immediately remove them with a slotted spoon and refresh in a large bowl of cold water. Using the same water, cook the stalks until tender, but not soft, and refresh in cold water. Heat the olive oil in a medium-sized stainless steel saucepan over a medium flame. Add the garlic and fry until golden. Add the chard stalks, season and cook for five minutes over a high heat, stirring frequently. Coarsely chop the blanched chard leaves and add to the pan. Lower the heat a little, and cook for a further minute or two.
Break the eggs into a clean bowl, season to taste and lightly beat. Add the eggs to the hot pan with the chard. Stir slowly and constantly, until the eggs begin to solidify and are cooked to your liking.
Meanwhile, to make the salad, finely slice the mooli, radishes (if using) and the turnips using a mandolin if you have one or a sharp knife if you don't. Put the sliced, crisp vegetables into a bowl of iced water for ten minutes then drain thoroughly. Place in a bowl with the mustard leaves (or spinach leaves).
Make a dressing by whisking the lemon juice with a good pinch of salt and enough olive oil to balance the tartness of the lemon. Toss with the salad and vegetables and arrange on four plates, a little to one side.
Rub the toast with the garlic, drizzle with olive oil and place on the plates next to the salad. Spoon the revueltos from the pan onto the bread and serve.