There are salads. And then there is the protein-rich egg-and-pilchard salad.Ingredients:
2 cans Glenryck Pilchards in Tomato Sauce®
4 eggs
1 small bag of baby potatoes
1 bunch of green beans
Small packet cherry tomatoes
1 packet of lettuce leaves
Dressing
1 tsp mustard
1 tsp sugar
½ tsp salt and pepper
1 tbsp vinegar
3 tbsp oilMethod:
1. Drain Pilchards from tomato sauce and set sauce aside.
2. Cut potatoes in half and bring a pan of water up to a boil. Boil until soft.
3. Bring a saucepan of water to a boil. Reduce the heat so the water is at a rapid simmer. Gently lower the eggs into the water one at a time and cook for 8 minutes.
4. Remove the eggs from the water with a slotted spoon and run under cold tap water to cool slightly, 30 – 60 seconds.
5. Very gently tap the egg’s side on a hard surface and roll to remove the shell. Cut eggs in half lengthways.
6. In the same egg water, boil the green beans until cooked but still crunchy.
7. Rough chop the tomatoes.
8. Tear lettuce leaves into medium-sized pieces.
9. To make the vinaigrette, place all the ingredients in a jar with a lid and shake until it is combined.
10. To assemble the salad, place the lettuce leaves in a bowl and toss in a little of the vinaigrette. Place onto the lettuce, the green beans, tomatoes, pilchards, boiled eggs, and drizzle with the remaining dressing.
