Egg and fennel salad
6 servings
Prep: 10 mins,
Cooking: 20 mins
A delicious mayonnaise puts a new spin on an old favourite. Serve with lots of crusty seedloaf and smoked fish.
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Ingredients (20)
12 | eggs |
3 | fennel — bulb |
2 | spring onions — or chives, finely chopped |
fennel | |
fennel |
for the dressing:
1 | garlic — cloves |
2 | anchovy fillets |
2 tsp | capers |
pinch | mustard powder — hot English |
pinch | white sugar |
freshly ground black pepper | |
3 Tbs | lemon juice — freshly squeezed |
5 Tbs | olive oil — extra virgin |
For the nasturtium mayonnaise:
2 | eggs — yolks only, at room temperature |
1 tsp | sea salt — flaky |
200 ml | vegetable oil |
100 ml | vegetable oil |
1 cup | nasturtium — fresh, leaves |
lemon — juice only | |
freshly ground black pepper |
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