Side

Baby gem lettuce, egg salad and curry vinaigrette

Name: Baby gem lettuce, egg salad and curry vinaigrette
Prep time: 10 min
Cook time: 10 min
Total time: 20 min
Yield: 4
Ingredients: 4 eggs, at room temperature; 1/3 cup (100g) whole egg mayonnaise; 2 baby gem lettuce, halved lengthways; Baby parsley leaves, to serve; 2 1/2 tsp curry powder; 2 1/2 tsp Dijon mustard; 1 tsp chardonnay vinegar; 1 tsp lemon juice; 100ml grapeseed oil

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Baby gem lettuce, egg salad and curry vinaigrette

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by delicious. team

delicious. team

Mar 13, 2018

This salad will make a different but delicious addition to your next dinner party. Recipe by Clayton Wells, of Sydney's Automata and A1 Canteen.

4 eggs, at room temperature
1/3 cup (100g) whole egg mayonnaise
2 baby gem lettuce, halved lengthways
Baby parsley leaves, to serve

Curry vinaigrette

2 1/2 tsp curry powder
2 1/2 tsp Dijon mustard
1 tsp chardonnay vinegar
1 tsp lemon juice
100ml grapeseed oil

Method

1.

For the curry vinaigrette, combine curry powder, mustard, vinegar, lemon juice and 1 tsp salt flakes in a bowl. Whisk in oil in a slow, steady stream until well combined. Stir through 2 tsp hot water and set aside.
2.

Meanwhile, to make egg mayonnaise, bring a saucepan of water to the boil. Carefully add eggs and boil for 8 minutes for hard-boiled. Drain and transfer to a bowl of iced water. When cool enough to handle, peel and halve, separating yolks and whites. Press yolks through a fine sieve into a bowl. Finely chop whites and add to yolk with mayonnaise, stirring until combined. Chill until needed.
3.

Heat a frypan over high heat. Add lettuce, cut-side down, and cook for 1 minute or until lightly charred. Transfer to a platter and scatter with salt flakes. Top with egg mayonnaise and drizzle with vinaigrette. Scatter with parsley to serve.