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A combination of grated carrot, raisins, Spanish onion, tomato, and continental parsley.


  • ¼ medium Spanish onion, sliced

  • ½ tomato, cut into 8

  • Sea salt and freshly ground black pepper, to taste

  • Extra virgin olive oil

  • Balsamic vinegar

  • 1 tablespoon Continental parsley leaves

  • ½ small carrot, peeled and grated

  • 1tablespoon raisins, soaked 20 minutes in cold Earl Grey tea, strained

  • Red wine vinegar

  • 1 egg, soft boiled (10 minutes from a cold water start then cooled under cold running water)

  • Parmigiana Reggiano


  • 1.

    Mix the onion, tomato and parsley together in a bowl with a splash of extra virgin olive oil, balsamic vinegar, salt and pepper.

  • 2.

    In a separate bowl, mix the carrot and raisins together with extra virgin olive oil, red wine vinegar, salt and pepper.

  • 3.

    Arrange the tomato salad on a plate.

  • 4.

    Place the carrot salad over the top.

  • 5.

    Carefully peel the egg and slice it in half.

  • 6.

    Place it on top of the salads. Finish with freshly grated parmesan.

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