Ingredients

For the salad:

• 1 crisp lettuce, such as cos
• 1 large bunch watercress, the wilder the better
• 1 bunch mint leaves, stalks removed
• 1 small handful coriander leaves
• 1 small handful dill
• 2 spring onions, roughly chopped
• 4 small fragrant tomatoes, cut into eighths
• 6 rounds of cucumber, cut in half
• 3 hard-boiled eggs, whites only, sliced
• 1 small handful chopped roasted peanuts

For the dressing:

• 2 cloves garlic, finely sliced
• 1 spring onion, finely chopped
• 1 tbsp fish sauce
• 1 hard-boiled egg, yolk only
• A little sugar
• Juice of 1 lime

Methods

1. Assemble the salad ingredients on a plate.
2. Heat up 2 tablespoons of olive oil gently and lightly fry the sliced garlic in it until it turns slightly golden brown. Add spring onion and fish sauce and cook for a further 10 seconds or so. Remove from heat.
3. Add the cooked egg yolk and meld it in until it disappears into the sauce.
4. Add a pinch of sugar and the lime juice and it's ready.
5. Pour over the salad and top with chopped peanuts. Serve immediately or it will wilt.

 

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