I’m all about dinner salads; love them I do. It’s great to pile loads of tasty and (sometimes) healthy food onto a plate and call it dinner. Add a dash of dressing, crusty bread for some dippage and you have a great mid-week supper.
Although, perhaps this dinner salad lark is just another way for me to delude myself into thinking I’m healthy.
This recipe is absolutely wonderful; I’ve adapted it from Epicurious and I cannot recommend it highly enough. It takes minutes to prepare and has a beautiful array of flavours and textures. Boring oul egg salad it ain’t! Let it brighten up a midweek dinner table near you, and soon.
Potato and egg salad with fennel and lemon
Makes enough for 4, recipe is adapted from epicurious.com
8 large free-range eggs
handful of baby new potatoes
1 fennel bulb, finely chopped
½ head of romaine lettuce (or any other type you’d prefer)
2 spring onions, chopped
For the dressing:
½ cup mayonnaise
1 tsp Dijon mustard
1 clove of garlic, crushed
zest and juice of 1 lemon juice
pinch of salt and pepper
Boil the eggs and potatoes as you would usually, or to your tastes. I boiled the eggs until they were just on the brink of being hard-boiled. Pop them into a pot of cold water and bring to the boil; then take the pot off the heat and let the eggs sit in the hot water for 7 minutes. Cooking them this way keeps the whites from getting rubbery and hard. Cool the eggs down in cold water immediately to stop the cooking process.
Boil the potatoes for about 10 minutes in salted water until they are just soft, and then allow to cool.
Meanwhile, chop the fennel (quite finely), lettuce and spring onions and mix together in a large salad bowl. Once the potato and eggs are cool, chop into pieces and add to the salad bowl.
To make the dressing, simply mix all of the ingredients together and season to your taste.
Pour this over the salad and Bob’s your Uncle you have yumbolicious-ness on a plate.