How to make: Ovo-vegetarian lettuce and egg salad

casaveneracion.com 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.

Ingredients

  • 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

Instructions

  1. 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


Connie Veneracion

Hello, my name is Connie Veneracion. I cook, I shoot, I write. But I don't do the laundry. I don't like housekeeping very much either... (more about me)

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9 Responses

  1. Crisma says:

    Great salad idea, Connie.. thanks again…maybe I’ll do this itong weekend.

    By the way, I noticed your new photo dun sa “About the Cook” … great updated photo , ha!

    • Connie says:

      Hehehe I love margaritas!

      • chris zy says:

        i’ll try this recipe…i love salads

        • Yeth says:

          I’m an old fan of your cooking…Always reading in silence…tried a lot of your own recipes…and putting my own version with a twist of your tricks and idea. Thanks!

          I just want to share about cutting eggs into half can be more beautiful by simply pressing in the middle a sewing thread. Learned from a friend though.

      • Michelle says:

        hi ms. connie! i had served the salad during dinner and it was superb, i lessen the amount of mustard because i’m not a big fan and i substituted calamansi instead of lime. Thanks to you!

  2. Jomanette says:

    Just in time, I will have guests this weekend. A friend will pay a visit. She says she misses my vegetable salad… will drop by just to get a taste of my vegetable salad and special dressing… Flattering? Duh! :D

  3. Connie says:

    Makikikain ng libre hehehehe

  4. Dolly says:

    I just tried it tonight. The dressing is a winner!

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