Printable Version
Sunny egg salad
Ingredients
- 2 round lettuces
- 700g (11/2lb) carrots, coarsely grated
- 100g (40oz) radish, sliced
- 350g (12oz) celery, diced
- 225g (8oz) dessert apple, grated
- 100g (4oz) sultanas
- 15 medium British Lion eggs, hard boiled and halved
- Dressing:
- 125ml (1/4 pint) salad oil
- 3tbsp orange juice
- 1⁄2tsp salt
- 2tsp sugar
- 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.