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Countrified Salad

by Ann Reed for
Properly done old-school egg salads like this are out of this world – delicious!

Ingredients

4 anchovies in oil, from sustainable sources
½ a lemon
½ a bunch of fresh flat-leaf parsley
½ a bunch of fresh chives
1 dried red chilli
4 large free-range eggs
2 round lettuces
1 red chicory
1 white chicory
1 x 20 g punnet cress

Directions

  1. Halve the anchovies lengthways, then place in a bowl with 1 tablespoon of the anchovy oil, the lemon zest and juice.
  2. Pick the parsley leaves, then finely chop along with the chives. Add a little to the bowl.
  3. In another bowl, peel and crush the garlic, then whisk together with the remaining salad cream ingredients. Season to taste and set aside.
  4. Make a chilli salt by bashing the chilli and 3 tablespoons of sea salt in a pestle and mortar. Set aside.
  5. Boil the eggs in salted water for about 6 minutes, refresh in cold water until cool enough to handle, then peel each egg and set aside.
  6. Pick the inner leaves of the round lettuces. Finely slice the chicory bases, and separate the leaves. Arrange on a serving platter.
  7. Scatter over the remaining chopped parsley and chives, snip over the cress, then halve the eggs and place on top.
  8. Sprinkle over some chilli salt and divide the anchovies between the eggs, drizzling over a little of the anchovy marinade too. Serve with the salad cream on the side – so simple, so delicious.