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Asian watercress salad

updated

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Ingredients for 4 servings:

  • 4 eggs
  • 1 small cucumber(s)
  • 10 cherry tomatoes
  • 2 bunch watercress
  • ½ cup mint leaves
  • ½ cup coriander leaves
  • 4 spring onions
  • 2 cloves garlic
  • 4 tbsp peanut oil
  • 3 tbsp lime juice
  • 1 tsp palm sugar
  • salt and pepper

Instructions

Working time approx. 30 minutes; Cooking/baking time approx. 10 minutes; Total time approx. 40 minutes

A recipe from Laos

Hard-boil the eggs, let them cool, peel them, halve them, and remove the yolks. Heat the oil and brown the garlic cloves in the oil. Let the oil cool. Mash the egg yolks in a small bowl. Add the remaining dressing ingredients and stir in the garlic oil. Thinly slice the cucumber. Halve the tomatoes. Remove the tough stems from the watercress. Roughly chop the mint and coriander leaves. Slice the spring onion into rings and quarter the egg whites. Arrange the salad ingredients on a serving dish and drizzle with the dressing.

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Written by John Myers

Professional Chef with 29 years of industry experience at the highest levels. Restaurant owner. Beverage Director with experience creating world-class nationally recognized cocktail programs. Food writer with a distinctive Chef-driven voice and point of view.

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