A simple gluten free side salad option.
Eggs (4 units) 240 g
Juice 1/2 Lemon 10 ml
Olive Oil (3 tbsp) 30 ml
Capers (1 heaped tbsp) 10 g
Spring Onions (sliced) 20 g
Head Lollo Rosso Lettucce 240 g
Baby Gem Lettuce 80 g
1. Cook the eggs in a pan of boiling water for exactly 8 mins. Lift from the pan, cool under the cold tap, then peel and halve.
2. Whisk together the lemon juice, olive oil, capers and spring onions. Toss together most of the dressing with the leaves.
3. Place on a serving dish, top with the halved eggs and drizzle over the remaining dressing.
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