I saw this in one of Nigella Lawson’s cookbooks and had to make it! I love green salads with eggs. Caesar salads for one =p. The recipe in Nigella’s book calls for mustard, vinegar and worcestershire sauce for the dressing but I used honey, mayonnaise and Dijon mustard. It was as I liked it 😉 sweetish sour with a slight kick from the mustard.
Ingredients (Serves 4 as a starter, or Serves 2 as a full meal)
- 4 eggs
- 1 head escarole or frisee (I used Romaine lettuce, you can use other leaves of your preference)
- 1 teaspoon garlic oil
- 200g smoked lardons or smoked streaky bacon cut into chunks (I just cut up some sliced bacon)
- small bunch of flat-leaf parsley, chopped
- For the dressing: 1 tsp Dijon mustard, 4 tsp cider vinegar, a dash of Worcestershire sauce
- Parmesan cheese (Optional)
- 1 Chicken fillet (Optional)
- Put the eggs into a saucepan of water, bring to the boil, let boil for 1 minute, then turn off the heat and let the eggs sit in the pan for 10 minutes (the egg would come out still golden in the centre and not hard boiled all the way, and the whites would be silkier).
- Wash, drain and tear the salad leaves into bite sized pieces and place it into a bowl.
- Heat the garlic oil in a frying pan and fry the lardons/bacon until crisp.
- Drain the water from the egg pan and run cold water on the eggs. Once they are cool to the touch, peel them.
- Transfer the lardons/bacon with a slotted spatula onto some sheets of kitchen roll.
- Add Dijon mustard to the juices in the bacon pan and whisk to mix, then add the vinegar and a dash of Worcestershire sauce, whisk again and pour this over the salad leaves, tossing to mix. (Here, I just mixed honey, Dijon mustard and mayonnaise together until I liked the taste. No extra bacon oil here)
- Now add the bacon to the salad and toss again. Then quarter the eggs and add them along with the chopped parsley, before giving the whole salad a gentle mix to combine.
- If you’re adding chicken, brush the chicken with olive oil, then sprinkle salt, pepper other herbs of your choice. Place in a baking tray and bake at 190 degrees celsius and roast for 15-25 minutes depending on the breast size until the juices run clear. Remove from oven, let it rest for 15 mins before slicing/shredding to add into the salad
Result… a very filling and satisfying salad! Omit bacon and cheese to make it healthier 😉