Egg Lettuce Salad with Sourdough
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Egg Lettuce Salad on Sourdough
Recipe by Michael Weldon
Serves: 2
Prep Time: 10 minutes
Cook Time: 7 1/2 minutes
Ingredients
3 large eggs
2–3 leaves of Coles green oak lettuce, roughly chopped
2 anchovy fillets, minced
1 1/2 tbs whole grain mustard
1/2 tbs fresh lemon juice
1/4 cup chopped fresh dill
1 small red onion, thinly sliced and soaked in 1 tbs red wine vinegar for 10 minutes
1/4 cup Squeaky Gate extra virgin olive oil
Salt and freshly ground black pepper, to taste
2 slices sourdough bread, toasted
Method
Place the eggs in a small saucepan and cover with water. Bring to a boil over high heat, then reduce the heat to medium-low and simmer for 7 1/2 minutes. Drain and transfer the eggs to an ice bath to cool completely.
Peel the eggs and roughly chop them.
In a medium bowl, whisk together the anchovy, mustard, lemon juice, olive oil, dill, and a pinch of salt and pepper.
Add the chopped eggs and lettuce to the dressing and toss gently to combine.
Toast the sourdough bread.
Divide the egg salad evenly between the two slices of toasted sourdough bread. Top with the pickled red onion slices.
