Sunny egg salad
Ingredients
- 2 round lettuces
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700g (11/2lb) carrots, coarsely grated
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100g (40oz) radish, sliced
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350g (12oz) celery, diced
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225g (8oz) dessert apple, grated
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100g (4oz) sultanas
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15 medium British Lion eggs, hard boiled and halved
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Dressing:
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125ml (1/4 pint) salad oil
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3tbsp orange juice
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1⁄2tsp salt
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2tsp sugar
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2tsp Dijon mustard
Preparation time: 10 mins, cooking time: 0 mins, serves: 10.
A generous, catering size portion of sunny egg salad. It's a sure-fire hit with your guests.
Method
- Arrange the lettuce leaves in bottom of large shallow serving dish. Mix together all salad ingredients, except the eggs.
- Spoon the mixture into the serving dish.
- Place the hard boiled egg halves around the perimeter of the dish.
- For the dressing, whisk together all the ingredients until slightly thickened and pour a little over each portion.