How to make: Ovo-vegetarian lettuce and egg salad
When I was in grade school, my lunchbox often contained a lettuce and egg salad with plain mayo for dressing. It’s the simplest thing, really, but when paired with grilled pork or chicken, the effect was just wonderful. I was in the supermarket earlier today, there were lots of gorgeous lola rossa lettuce and I was reminded of that salad from my childhood days. I was going to recreate it with some cherry tomatoes, albeit with a tastier dressing. In the end, I ditched the tomatoes (I’ll use them for some other dish) and served the salad in the simplest possible way — just lettuce and eggs.
Mayo is still the base for the dressing but I added mustard, honey, lime juice, cayenne and black pepper to really perk it up.
- 200 g. of lettuce (lolla rossa or any variety with soft, tender leaves — romaine and iceberg are not recommended), root ends cut off, rinsed and drained
2 hard-boiled eggs, sliced
For the dressing:
1/4 c. of mayonnaise (regular or low-fat)
2 tbsps. of prepared mustard
2 tbsps. of honey
juice from half a lime
a pinch of cayenne powder
freshly cracked black pepper
- To make the dressing, simply whisk all the ingredients in a bowl until smooth.
For those who, like me, don’t own a salad spinner, here’s a trick on how to get rid of the excess water after rinsing the lettuce: Place the lettuce in a colander then cover the colander with a plate. Holding the colander and plate tightly, shake to remove the water.
Place the lettuce in a shallow bowl or salad bowl. Scatter the sliced hard-boiled eggs on top.
Drizzle the dressing over the eggs and lettuce. Serve at once. Best with grilled meat, fish or chicken.
Prep time (duration): 10 minutes
Number of servings (yield): 2 to 4