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

Egg & parsley salad with watercress dressing

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Prep: 20 mins Cook: 10 mins

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

Nutrition and extra info

  • Gluten-free
  • Vegetarian

Nutrition: Per serving (10)

  • kcal129
  • fat11g
  • saturates2g
  • carbs0g
  • sugars0g
  • fibre1g
  • protein6g
  • salt0.2g
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Ingredients

  • 6 eggs, the best quality you can buy
    Eggs

    Egg

    egg

    The ultimate convenience food, eggs are powerhouses of nutrition, packed with protein and a…

  • small bunch parsley, leaves picked
    Parsley

    Parsley

    par-slee

    One of the most ubiquitous herbs in British cookery, parsley is also popular in European and…

  • 1 shallot, peeled and sliced into thin rings
    Shallot

    Shallot

    shal-lot

    Related to the onion (as opposed to being a younger version of it), shallots grow in clusters at…

  • ½ tsp dried chilli flakes

For the watercress dressing

  • 70g watercress
    Watercress

    Watercress

    wort-er-cress

    With deep green leaves, and crisp, paler stems, watercress is related to mustard and is one of…

  • 75ml olive oil
    olive oil

    Olive oil

    ol-iv oyl

    Probably the most widely-used oil in cooking, olive oil is pressed from fresh olives. It's…

Method

  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.

  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.

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