Lettuce and egg salad

November 19, 2009 • Hello. I am currently out of the country and unable to respond to comments and e-mails. Rest assured, however, that future posts have been scheduled so new recipes will go live almost everyday during my absence. I'll be back soon with lots of stories and photos. Ciao for now! ~ Connie

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.

lettuce-egg-salad

Mayo is still the base for the dressing but I added mustard, honey, lime juice, cayenne and black pepper to really perk it up.

Serves 2 to 4.

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

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.

October 1, 2009  Print This Post   
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Comments

7 Responses to “Lettuce and egg salad”
  1. Jomanette says:
    October 1, 2009 at 8:48 pm

    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

    Reply
  2. Crisma says:
    October 2, 2009 at 9:06 am

    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!

    Reply
  3. Dolly says:
    October 2, 2009 at 4:44 pm

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

    Reply
  4. chris zy says:
    October 2, 2009 at 5:10 pm

    i’ll try this recipe…i love salads

    Reply
  5. Yeth says:
    October 7, 2009 at 12:22 am

    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.

    Reply
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