Egg Lettuce Salad Recipe
Complete the vitamins and minerals of green with a healthy protein egg. Light, economical and practical, this salad also supports dieters with its satiating feature. Bon Appetit!
Ingredients:
For 4 people
🕐 Preparation: 10 min.
🕐 Cooking: 10 min.
| Lettuce (Curly) | 6 | Leaves | ||
| Fresh Onion | 1/2 | Bunch | ||
| Egg | 3 | Qty | ||
| Black Olive (Seedless) | 10 | Qty | ||
| Rock Salt | 1 | Pinch | ||
| Olive Oil | 2 | Tbsp | ||
| Lemon | 2 | Tbsp | ||
| Black Pepper (Fresh-squeezed) | 1 | Tsp |
Instructions:
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Wash the lettuce or curly lettuce leaves in vinegar water for 15-20 minutes, put them in a strainer and dry them. Smash it with your hands without touching the knife and take it into a salad bowl.
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Finely chop the spring onions. Remove the pits from the olives and finely chop them.
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Wash the eggs and boil them for 5-6 minutes. Rinse with cold water. Peel and slice.
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For the sauce, whisk the fresh lemon juice and olive oil and add salt and pepper.
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Blend the greens you bought on the serving plate with the sauce and arrange the sliced eggs on it. Grate the yellow rind of a lemon. Take some peppercorns on it.
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You can decorate your salad with pitted olives and serve cold. Bon Appetit!
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