Egg and lettuce salad recipe

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A simple and light salad for warm days, the peanut butter, fish sauce and lime dressing is irresistible. It's also great served with rice or in a sandwich.

Tip: For the perfect egg with a slightly fudgy yolk, place room temperature eggs in a saucepan, cover in cold water and heat on high until the eggs start to boil and bubble furiously. Immediately turn the heat down to medium and continue to simmer for another 7 minutes. Remove from heat and submerge in cold, running water to stop the eggs cooking.

Ingredients

For the dressing

1 tbsp groundnut oil or other neutral-tasting oil
2 tbsp smooth or crunchy peanut butter
2 tbsp fish sauce
0.5 lime, juice only
0.5 tbsp chicken or vegetable bouillon

1 tbsp groundnut oil or other neutral-tasting oil
2 tbsp smooth or crunchy peanut butter
2 tbsp fish sauce
0.5 lime, juice only
0.5 tbsp chicken or vegetable bouillon

1 tbsp groundnut oil or other neutral-tasting oil
2 tbsp smooth or crunchy peanut butter
2 tbsp fish sauce
0.5 lime, juice only
0.5 tbsp chicken or vegetable bouillon

For the salad

1 round or butterhead lettuce
6 eggs
1 tbsp shop-bought fried onions, to garnish

1 round or butterhead lettuce
6 eggs
1 tbsp shop-bought fried onions, to garnish

1 round or butterhead lettuce
6 eggs
1 tbsp shop-bought fried onions, to garnish

Details

Cuisine: Burmese
Recipe Type: Salad
Difficulty: Easy
Preparation Time: 10 mins
Cooking Time: 8 mins
Serves: 4

Step-by-step

Mix the dressing ingredients together in a small bowl.
Separate the lettuce leaves, wash, drain thoroughly and tear each leaf in half. Place the torn leaves in a large salad bowl.
Soft boil the eggs and cool, peel and quarter them.
Drizzle the dressing all over the lettuce leaves and massage with your hands so the leaves become coated and slightly wilted.
Add the cooled soft-boiled egg quarters and combine gently to avoid breaking them up.
Scatter the crispy fried onions on top and serve with plain rice or in a sandwich.

This recipe is from Mandalay: Recipes and Tales from a Burmese Kitchen by MiMi Aye. Published by Bloomsbury, £26. Photography by Christian Barnett.

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