egg, avocado + pine nut salad
This is my favourite salad. It's my remembered version of a Roux brothers recipe in a book I used to have way back when. I'm sure the original had a lovely and alluring French name, but I can't remember what it was. I do remember that I doubled the egg quotient.
serves two
2 hard-boiled eggs
1 avocado
1 dsp of mustard seeds
1 little gem lettuce, quartered lengthways
2 handfuls of watercress, large stems removed
white wine vinegar dressing
a small handful of pine nuts, toasted
salt + black pepper
Separate the the whites from the egg yolks. Grate the whites and crumble the yolks. Don't skip this part - it's what makes the salad. I don't know why, but it does. Something about the mouthfeel I guess.
Halve the avocado, remove the stone and use a melon baller to scoop out the flesh. Coat in a little dressing and toss in the mustard seeds. Dress the little gem quarters and the watercress separately from each other.
In a large, shallow bowl, place the little gem quarters to form a cross, i.e at 12, 3, 6 and 9 o'clock. Arrange the watercress in the empty spaces. Pile the avocado into the centre. Sprinkle the grated egg whites over the watercress and the crumbled egg yolks over the little gem hearts. Finally, scatter the pine nuts over the salad.
serves two
2 hard-boiled eggs
1 avocado
1 dsp of mustard seeds
1 little gem lettuce, quartered lengthways
2 handfuls of watercress, large stems removed
white wine vinegar dressing
a small handful of pine nuts, toasted
salt + black pepper
Separate the the whites from the egg yolks. Grate the whites and crumble the yolks. Don't skip this part - it's what makes the salad. I don't know why, but it does. Something about the mouthfeel I guess.
Halve the avocado, remove the stone and use a melon baller to scoop out the flesh. Coat in a little dressing and toss in the mustard seeds. Dress the little gem quarters and the watercress separately from each other.
In a large, shallow bowl, place the little gem quarters to form a cross, i.e at 12, 3, 6 and 9 o'clock. Arrange the watercress in the empty spaces. Pile the avocado into the centre. Sprinkle the grated egg whites over the watercress and the crumbled egg yolks over the little gem hearts. Finally, scatter the pine nuts over the salad.