Jamie Magazine
By Jamie Oliver
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Epic egg salad
With DIY salad cream
20 mins
Super easy
serves 4
About the recipe
Properly done old-school egg salads like this are out of this world – delicious!
Recipe From
Ingredients
4 quality anchovies in oil
½ a lemon
½ a bunch of fresh flat-leaf parsley
½ a bunch of fresh chives
1 dried red chilli
4 large free-range eggs
2 round lettuces
1 red chicory
1 white chicory
1 x 20g punnet cress
SALAD CREAM
½ a clove of garlic
2 teaspoons Dijon mustard
2 tablespoons cider vinegar
6 tablespoons rapeseed oil
3 tablespoons buttermilk
Method
- Halve the anchovies lengthways, then place in a bowl with 1 tablespoon of the anchovy oil, the lemon zest and juice.
- Pick the parsley leaves, then finely chop along with the chives. Add a little to the bowl.
- In another bowl, peel and crush the garlic, then whisk together with the remaining salad cream ingredients. Season to taste and set aside.
- Make a chilli salt by bashing the chilli and 3 tablespoons of sea salt in a pestle and mortar. Set aside.
- Boil the eggs in salted water for about 6 minutes, refresh in cold water until cool enough to handle, then peel each egg and set aside.
- Pick the inner leaves of the round lettuces. Finely slice the chicory bases, and separate the leaves. Arrange on a serving platter.
- Scatter over the remaining chopped parsley and chives, snip over the cress, then halve the eggs and place on top.
- Sprinkle over some chilli salt and divide the anchovies between the eggs, drizzling over a little of the anchovy marinade too. Serve with the salad cream on the side – so simple, so delicious.
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