Egg and chicory salad

Recipe from: 11/10/2005 12:00:00 AM

Ingredients 15
Servings 6
Time 20 mins

Ingredients

  • 30
    ml
    Dijon Mustard Dressing: light olive oil
  • 30
    ml
    Dijon mustard
  • 30
    ml
    lemon juice
  • 15
    ml
    mayonnaise
  • 7
    ml
    sugar or honey
  • 30
    ml
    white wine vinegar
  • 4
    Salad: medium-size chicory heads
  • 20
    ml
    light olive oil
  • 3
    rashers
    lean bacon, finely chopped
  • 2
    small leeks, thinly sliced
  • 3
    medium-size baby marrows, thinly sliced
  • 310
    g
    whole-kernel corn, drained
  • 100
    g
    mixed salad leaves
  • 10
    g
    chopped Italian parsley
  • 3
    hard-boiled eggs, quartered
 

Method

6 mins
 
Dressing Combine all the ingredients in a screw-top jar and shake well.

Salad Remove 3 cm from the base of each chicory head and loosen the leaves. Heat the oil in a large frying pan and stir-fry the bacon for 1 minute. Add the leeks and baby marrows and stir-fry for about 5 minutes. Remove from the heat and leave to cool. Lightly combine the chicory, vegetable mixture, corn, salad leaves and parsley with half the dressing. Spoon the mixture onto a salad platter or divide among 6 individual plates and arrange the eggs on top. Drizzle with the remaining dressing.

 

Read more on: eggs  |  shallow-fry
 

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