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Egg & parsley salad with watercress dressing served in a white bowl

Egg & parsley salad with watercress dressing

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A star rating of 4.5 out of 5.2 ratingsRate
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  • Preparation and cooking time
    • Prep:
    • Cook:
  • Easy
  • Serves 8-10

A picnic's not a picnic without a boiled egg or two. Serve them in a salad with parsley, shallots, our watercress dressing and a sprinkling of chilli salt

  • Gluten-free
  • Vegetarian
Nutrition: Per serving (10)
NutrientUnit
kcal129
fat11g
saturates2g
carbs0g
sugars0g
fibre1g
protein6g
salt0.2g
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Ingredients

For the watercress dressing

Method

  • STEP 1

    Bring a pan of salted water to the boil and boil the eggs for 9 mins, then drain, cool, peel and halve. Whizz the watercress and oil together with a pinch of salt and set aside. Mix the chilli flakes with some flaky salt and set aside. Everything can be prepared the day before and chilled, though there’s no need to chill the salt.

  • STEP 2

    Take everything to the picnic in separate containers, then when you get there, scatter the eggs with the parsley and shallots, drizzle everything with the watercress oil and season with the chilli salt.

Goes well with

Recipe from Good Food magazine, August 2018

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Overall rating

A star rating of 4.5 out of 5.2 ratings
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