Egg and lettuce salad

Name: Egg and lettuce salad
Prep time: 10 min
Cook time: 8 min
Total time: 18 min
Yield: 4
Cuisine: British
Ingredients: 4 eggs; juice ½ lemon; 3 tbsp olive oil; 1 heaped tbsp capers; 2 spring onions finely sliced; 1 head Lollo Rosso lettuce; 1 Baby Gem lettuce

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Serves 4

Easy

Prep: 10 mins

Cook: 8 mins

A star rating of 3.5 out of 5.2 ratingsRate

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This hearty salad makes a healthy and delicious lunch with a few slices of ham

Vegetarian

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Ingredients

Nutrition

Units:

MetricUS

4 eggs
juice ½ lemon
3 tbsp olive oil
1 heaped tbsp capers
2 spring onions

finely sliced
1 head Lollo Rosso lettuce
1 Baby Gem lettuce

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Nutrition: per serving

kcal175
fat15g
saturates3g
carbs1g
sugars1g
fibre1g
protein8g
salt0.56g

low

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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A star rating of 3.5 out of 5.2 ratings

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