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Spiced egg & sesame salad wedges
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Serves: 2 as a main salad or 4 as a side salad
3 large eggs
3-4 tbsp mayonnaise
1-1½ tsp soy sauce
2 salad onions, trimmed and finely chopped
2 Dolce Verde lettuce hearts
A little Chiu Chow Chilli Oil
1 tbsp sesame seeds, toasted
1. Bring a small pan of water to the boil and boil the eggs for 7 minutes, or to your liking (you will be chopping them, so you want fudgy yolks). Drain and rinse under cold water, then set aside for 10 minutes. Meanwhile, in a small bowl, whisk together 3 tbsp mayonnaise and 1 tsp soy sauce, then stir in the salad onions.
2. Peel and chop the boiled eggs, then stir into the dressing. Have a taste and add more mayonnaise and soy sauce, if liked. Trim the base of the lettuce hearts and cut each into 4 wedges. Lay them out on a platter and spoon over the egg dressing. Drizzle a little chilli oil over the salad (plus some of the sediment if you like it spicy) and sprinkle over the toasted sesame seeds before serving.
Waste not: chiu chow chilli oil drizzle over rice and noodle dishes, cheese toasties or your favourite eggs for a delicious kick.
Typical values per serving:
Per serving (for 2)
This recipe was first published in May 2021.