Baby Gem Lettuce, Egg & Crispy Onion Salad
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Baby Gem Lettuce, Egg & Crispy Onion Salad
Recipe By Courtney Roulston
Ingredients
3 Coles baby gem lettuce, washed and cut into halves lengthways
4 free range eggs
sea salt and black pepper to taste
4 red radish, thinly sliced into rings
2/3 cup Coles buttermilk
½ small lemon, juice and zest
1 small brown onion, peeled, sliced into rings
½ cup Coles plain flour
1 cup Squeaky Gate extra virgin olive oil for frying, plus a little extra to serve
2 tbs parmesan cheese, grated fresh from a block
¼ cup chervil or chives, finely chopped
Method
Cook the eggs in a pot of salted boiling water for 7 minutes. Remove the eggs and place them into a bowl of iced water to stop them cooking. Peel and set aside.
Heat the oil in a small pot to 180 degrees (C). Place the onion rings into a bowl and cover with the buttermilk. Place the flour into a bowl and season with salt and pepper. Drain the onion from the buttermilk with a slotted spoon. Dust the onion rings with flour and set the buttermilk aside for the dressing. Fry the onion rings in batches for 2-3 minutes, or until crispy and golden. Remove from the oil and drain on a wire wrack over kitchen paper.
Mix the reserved buttermilk with lemon zest, lemon juice and a pinch of salt.
Cut the baby gem lettuce in random pieces lengthways, some in half and some in quarters and arrange onto a serving platter. Slice the eggs and place them onto the platter. Scatter over parmesan cheese, radishes, fried onion and herbs. Drizzle a little extra virgin olive oil and black pepper over the salad. Place the buttermilk dressing into a bowl and serve with the salad.
