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Ingredients

Method

  • STEP 1

    Cook the eggs in a pan of boiling water for exactly 8 mins. Lift from the pan, cool under the cold tap, then peel and halve.

  • STEP 2

    Whisk together the lemon juice, olive oil, capers and spring onions. Toss together most of the dressing with the leaves. Place on a serving dish, top with the halved eggs and drizzle over the remaining dressing. Serve on its own or with slices of ham.

RECIPE TIPS
USE UP THE LOLLO ROSSO: ASIAN CHICKEN WRAPS

Rub 1 tbsp oil into

1 thinly sliced

chicken breast,

1 deseeded and

sliced pepper and

3 halved spring

onions. Griddle for

3-5 mins until

cooked through.

Place a couple

of pieces of chicken,

pepper and onion

onto 6 Lollo Rosso

leaves. Roll up

and serve with

a dipping sauce

made from 2 tbsp

soy sauce, 2 tbsp

sweet chilli sauce

and lime juice.

Recipe from Good Food magazine, September 2009

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