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Baby cos and beetroot salad with soft-boiled egg

Name: Baby cos and beetroot salad with soft-boiled egg
Prep time: 10 min
Cook time: 10 min
Total time: 20 min
Yield: 4
Ingredients: 4 free-range eggs; 1/2 cup good-quality mayonnaise; 2 teaspoons Dijon mustard; Leaves from 2 baby cos lettuce; 4 cooked baby beetroot*, cut into 2cm cubes; 2 tablespoons chopped chives; Crusty bread, to serve

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10m

Baby cos and beetroot salad with soft-boiled egg

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Baby cos lettuce and beetroot add beautiful colour to this salad, while soft-boiled eggs gives it extra flavour.

4 free-range eggs
1/2 cup good-quality mayonnaise
2 teaspoons Dijon mustard
Leaves from 2 baby cos lettuce
4 cooked baby beetroot*, cut into 2cm cubes
2 tablespoons chopped chives
Crusty bread, to serve

Method

1.

Place the eggs in a saucepan of cold water over high heat. Bring to the boil, then reduce heat to low and simmer for 3 1/2 minutes. Remove the eggs and cool slightly. Peel carefully, then set aside.
2.

Place the mayonnaise and Dijon mustard in a bowl, then add 1/3 cup (80ml) of boiling water. Whisk to make a loose dressing, adding a little more water, if needed.
3.

Divide the cos lettuce between the 4 serving bowls and top with the cooked beetroot.
4.

Carefully halve the soft-boiled eggs and sit them on top of the beetroot. Drizzle with the mustard dressing, season with some freshly ground black pepper and garnish with the chopped chives. Serve with some crusty bread.