Once every two weeks I get a bag full of fresh organic produce from farmers of the region. Farmers get to sell what their gardens produce in excess and I get the surprise of fresh and seasonal produce. I like the idea of not knowing what I will get, it makes my cooking more dynamic.
Today, amongst other produce I got a bag full of nut lettuce (Nüsslisalat in Swiss German) and a bag full of watercress. I love nut lettuce in combination with a boiled egg. I made a mustard honey dressing which suited the flavours beautifully.
This salad is ideal for a light lunch or as a starter when having a multi course meal.
INGREDIENTS
Serves one (light lunch)
For a multic ourse meal serving 4 double or triple the amount.
- 2 handful nut lettuce / 75 g.
- 1 handful watercress / 30 g.
- 1 small carrot /40 to 50 g.
- 1 Egg
Salad sauce
- 1 tablespoon apple balsamico
- 1 tablespoon native olive oil
- 2 teaspoons mustard à l’ancienne
- 1 teaspoon acacia honey
- ¼ teaspoon tamari
- a pinch of freshly ground pepper
- a pinch of herbal saltor sea salt
STEP BY STEP
- In a small pan, bring water to a boil. Reduce the heat to a light boil and add the egg carefully with a spoon. Set a timer, keep the egg in the water for about 8 to 10 minutes then pour the hot water away and cool the egg under the cold water – this makes it easier to peel the egg. Meanwhile:
- Wash the salad and the watercress and place in a big plate.
- Wash the carrot and with a peeler peel the whole carrot into the plate, as I only use organic produce I eat the peel (it contains lots of vitamins).
- Combine all ingredient of the salad dressing in a small jar, seal it with its lid and shake it well – you want the honey and the mustard to dissolve and mix well with the rest of the ingredients.
- Peel the egg and cut it into quarters or eight, then add it to the plate.
- Add the dressing and enjoy.
TIP
In order not to waste any sauce, pour a little water into the empty jar and shake to get the rest out of it. If you are serving nut lettuce as a starter, make sure to add the sauce in the last moment as nut lettuce tends to fall together when sitting in a sauce.