According to the American Oxford Dictionary of Food & Drink, salad is derived from the Latin word sal, meaning salt and originated in the time of the Roman Empire.
During the 17th and 18th century, salads, made up with layers of different ingredients, including hard-boiled eggs, were enjoyed for dinner in England.
Over the centuries, salads have evolved, with many including an egg or more, to elevate the salad from ordinary to eggs-traordinary.
One of the most well-known salads, containing eggs, is the Caesar salad.
Chef Caesar Cardini, an Italian immigrant, created this culinary masterpiece in his restaurant in Mexico in 1924.
A classic and equally delicious rival must surely be the potato salad, which is believed to have originated in Germany.
No one can be quite sure who the genius was who first added eggs to a potato salad but we can all agree that no self-respecting potato salad is complete without the addition of eggs.
Eggs are also the hero of these new and delicious modern salad recipes below: jammy egg summer salad with minty yoghurt dressing and chopped salad with herb dressing ,which is a variation of gado gado – an Indonesian salad with steamed or blanched vegetables, usually served with a peanut dressing.
While everyone has their own definition of what makes a perfect salad, it is not surprising why eggs are included as an important ingredient in many salad recipes throughout the world.
Jammy egg summer salad with minty yoghurt dressing
Serves 4
Preparation time: 20 minutes
Cooking time: 20 minutes
Total Time: 40 minutes
Ingredients
8 large eggs, at room temperature
15m white vinegar
5ml bicarbonate of soda
200g asparagus (optional) or thin green beans, blanched or grilled
200g mixed salad leaves, watercress, rocket, and baby spinach
100g chargrilled artichoke (optional and can be substituted with chargrilled courgette ribbons)
For the herby yoghurt dressing
¾ cup / 180ml full cream Greek style yoghurt
Juice and zest of 1 lemon
30g fresh mint, finely chopped
30g fresh flat leaf parsley, finely chopped
Method
- To make the eggs: Prepare a bowl with cold water and ice.
- Bring a saucepan to the boil with enough water to cover the eggs, and add a tablespoon of white vinegar.
- Reduce heat to a simmer and using a large slotted spoon, lower the eggs into the water and add the bicarbonate of soda (don’t be alarmed, it will fizz slightly).
- Cook for exactly 5½ minutes (use the timer on your cellphone) then scoop out the eggs and plunge immediately into the ice bath for 5 minutes until cold.
- Remove and place on a plate and allow them to come to room temperature (this will help them to peel easily)
- Make the yoghurt dressing while the eggs are cooling, by whisking all the ingredients together, and set aside until serving.
- Assemble the salad ingredients on a platter, when the eggs are cooled to room temperature, peel and slice in half.
- Arrange the eggs over the salad and serve with the dressing and lemon wedges to garnish.
Chopped salad with herb dressing
Don’t be put off by the long list of ingredients.
This is a variation of gado gado – an Indonesian salad with steamed or blanched vegetables, usually served with a peanut dressing.
Any combination of blanched veggies can be used and it’s a delicious and inexpensive way to use up what you have in the fridge. It’s delicious served with a light herb dressing.
Serves 2
Preparation time: 10 minutes
Cooking time: 5 minutes
Total Time: 15 minutes
Ingredients
4 boiled eggs, and peeled
1 small raw beetroot, grated or cut into matchsticks
150g shredded white cabbage
85g chickpeas, cooked and drained
85g cherry or cocktail tomatoes, halved
30g sprouted mung beans
75g green beans, chopped, blanched and drained or mange tout
Handful flat leaf parsley (chopped)
2 lemon wedges to serve
For the dressing
2 tablespoons garlic, finely chopped
2 tablespoons ginger, finely grated
2 tablespoons coriander leaves, finely chopped
2 tablespoons flat leaf parsley, finely chopped
½ small red onion, finely chopped
4 tablespoons runny honey
300ml olive oil
Juice and zest of 1 lemon
Salt and pepper
Method
- Cook the eggs according to your liking, peel and quarter each egg.
- In each salad bowl, spread the cabbage in an even layer.
- On top of the cabbage, arrange in separate piles, chickpeas, cherry tomatoes, sprouted mung beans, beetroot, green beans and hard-boiled eggs.
- Top with lemon wedges and sprinkle with parsley.
- Serve immediately with the dressing on the side.
- To make the dressing: whisk all the ingredients together in a bowl to combine.
