Over the centuries, salads have evolved, with many including an egg or more, to elevate the salad from ordinary to eggs-traordinary.
Eggs are the hero of these new and delicious modern salad recipes below – Jammy egg summer salad with minty yoghurt dressing and chopped salad with herb dressing which is a variation of Gado Gado – an Indonesian salad with steamed or blanched vegetables, usually served with a peanut dressing.
JAMMY EGG SUMMER SALAD WITH A MINTY YOGHURT DRESSING
8 large eggs, at room temperature; 15m white vinegar; 5 ml Bicarbonate of Soda; 200g Asparagus (optional) or thin green beans, blanched or grilled; 200g Mixed salad leaves, watercress, rocket, and baby spinach; 100g Chargrilled Artichoke (optional). Can be substituted with chargrilled courgette ribbons
For the yoghurt dressing:
180ml full cream Greek-style yoghurt; juice and zest of 1 lemon; 30g fresh mint, finely chopped; 30g fresh flat-leaf parsley, finely chopped
To make the eggs. Prepare a bowl with cold water and ice. Bring a saucepan to the boil with enough water to cover the eggs, and add a tablespoon of white vinegar. Reduce heat to a simmer and using a large slotted spoon, lower the eggs into the water and add the bicarbonate of soda (don’t be alarmed, it will fizz slightly).
Cook for exactly 5½ minutes, (use the timer on your cell phone) then scoop out the eggs and plunge immediately into the ice bath for five minutes until cold. Remove and place on a plate and allow to come to room temperature this will help them to peel easily.
Make the yoghurt dressing while the eggs are cooling by whisking all the ingredients together, and set aside until serving.
Assemble the salad ingredients on a platter, when the eggs are cooled to room temperature peel and slice in half. Arrange the eggs over the salad and serve with the dressing and lemon wedges to garnish.
CHOPPED SALAD WITH A HERB DRESSING
Don’t be put off by the long list of ingredients. This is a variation of Gado Gado – an Indonesian salad with steamed or blanched vegetables usually served with a peanut dressing. Any combination of blanched veggies can be used and it’s a delicious and inexpensive way to use up what you have in the fridge. It’s delicious served with a light herb dressing.
4 boiled eggs, and peeled; 1 small raw beetroot, grated or cut into matchsticks; 150g shredded white cabbage; 85g chickpeas, cooked and drained; 85g cherry or cocktail tomatoes, halved; 30g sprouted mung beans; 75g green beans, chopped, blanched and drained or mange tout; handful flat-leaf parsley (chopped); 2 lemon wedges to serve
For the dressing:
30ml garlic, finely chopped; 30ml ginger, finely grated; 30ml coriander leaves, finely chopped; 30ml flat-leaf parsley, finely chopped; ½ small red onion, finely chopped; 60ml runny honey; 300ml olive oil; juice and zest of 1 lemon; salt and pepper
Cook the eggs according to your liking, peel and quarter each egg.
In each salad bowl, spread the cabbage in an even layer.
On top of the cabbage, arrange in separate piles, chickpeas, cherry tomatoes, sprouted mung beans, beetroot, green beans and hard-boiled eggs. Top with lemon wedges and sprinkle with parsley. Serve immediately with the dressing on the side.
To make the dressing: whisk all the ingredients together in a bowl to combine.