Carrot salad with lemon confit and poached egg

1. Peel the carrots, cut into julienne and steam for 15 minutes. Cut the lemon into thin slices and remove the seeds. Put the carrots and lemon slices in a bowl.

2. In a bowl, combine 2 tablespoons of vinegar with oil, salt and pepper. Pour the dressing over salad and mix. Divide among 4 plates. Wash and dry the parsley.

3. In a pot, bring water to a boil with the remaining vinegar, then simmer. Break eggs by two into cups and pour them in the boiling water to poach. Cook for 3 minutes, swirling with a spatula.

4. Place 1 poached egg on each salad. Pepper to taste. Sprinkle with parsley and serve immediately.

Photo credit: Sucré Salé