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. Never mind that the greens had turned soggy by lunchtime; the beautiful slices of egg made up for it.
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 and with a tastier dressing too. 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.
Lettuce and egg salad
- 200 grams 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
- 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.