Peppery Leaf Salad with Homemade Salad Cream
This peppery leaf salad is loaded with wild rocket, spinach, wild rocket, red chard, baby red leaf, little gem and romaine lettuce, carrots, cucumber, red onion and baby tomatoes
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Servings: 4
Calories: 351kcal
Ingredients
- 80 grams fresh mixed salad, such as wild rocket, baby leaf spinach, red chard
- 1 head romaine lettuce, chopped
- 1 head sweet gem lettuce
- 1 carrot
- ½ cucumber
- cherry tomatoes
- 2 hard boiled eggs, sliced
- ¼ red onion, sliced
Homemade Salad Cream
- 2 hard boiled egg yolks
- 1 tablespoon mustard
- 3 tablespoons cider vinegar
- juice from half a lemon
- 2 tablespoons sugar
- 160 ml (⅔ cup) double or heavy cream
- 1 tablespoon chopped fresh tarragon
- salt and pepper
Instructions
- In a large bowl, combine mixed salad leaves, carrots, cucumber, cherry tomatoes and onions. Top with eggs.
- To made the salad cream. Add the egg yolks, mustard, the juice of half a lemon, sugar and cider vinegar to the blender. Pulse to make a smooth liquid. Pour in the cream and blend slowly to mix. Mix in some chopped fresh tarragon. Add salt and crushed black pepper to taste. Taste and adjust seasoning. Pour the salad cream into a sterilised jar and place into the fridge until ready to use.
- Drizzle the salad cream over the salad just before dressing.
Nutrition Information
Calories: 351kcal | Carbohydrates: 20.8g | Protein: 7.3g | Fat: 27.7g | Saturated Fat: 11.9g | Cholesterol: 242mg | Sodium: 234mg | Potassium: 434mg | Fiber: 2.4g | Sugar: 13.6g | Calcium: 88mg | Iron: 4mg
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