Egg and lettuce salad recipe
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 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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