The love child of a Caesar salad and a niçoise salad, this really makes for a visually beautiful plate of food, perfect for a summer’s night or a light lunch.
Start by making the aioli. Finely grate the zest of half of the lemon into a small bowl and add the juice. Add a teaspoon of mustard, along with the egg yolk and give it
a good whisk. Very slowly drizzle the rapeseed oil into the bowl, whisking continuously until you have achieved a thick, wobbly jelly like aioli. Season with salt and pepper to your own personal taste.
Boil some water, until vigorously bubbling add the eggs. Cook for 4 minutes for a soft-boiled egg. Remove the eggs from the boiling water and place into a bowl filled with cold water.
Steam the broccoli for 3-4 minutes and add the frozen peas 2 minutes before turning the heat off for the broccoli. Add to a large serving bowl and season with a small pinch of flaked salt and the other half of the lemon zest.
Finely slice the smoked chicken and place on top of the steamed vegetables. Scatter the finely chopped shallot over the chicken and vegetables. Crack the eggs carefully and release the eggs, slicing in half and placing onto the salad. Finally adding a dollop of your creamy ailoi.