Pastrami and egg salad

Jazz up the traditional Caesar salad with pastrami and eggs.
 
recipe, salad, lunch

Recipe from: 16 Ocober 2015
Preparation time: 15 min
Cooking time: 45 min
 
 

Ingredients

 
  • 12
    baby potatoes
  • 1
    Tbs
    olive oil
  • 1
    tsp
    mustard seeds
  • sea salt flakes and freshly ground black pepper
  • 8
    slices pastrami
  • 4
    eggs, soft boiled
  • 1
    packet baby leaves
  • CAESAR DRESSING:
  • 4
    anchovy fillets
  • 2
    Tbs
    fresh lemon juice
  • 2
    Tbs
    mayonnaise
  • 2
    Tbs
    grainy mustard
Servings: Change Serving
 
 

Method

 
Preheat the oven to 200ºC.

Boil the potatoes until cooked, then drain and turn out onto a baking dish. Crush each one with a potato masher then drizzle with oil and season with mustard seeds, salt and pepper. Bake for 30 minutes or until browned and crispy.


Combine the dressing ingredients and process until smooth.


Divide the leaves between four plates, top with potatoes and pastrami; drizzle with dressing. Top each salad with a soft-boiled egg and serve immediately.


Text and image:Fairlady


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Read more on: recipe  |  eggs  |  salad
 

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