DISH NAME : EGG AND LETTUCE SALAD

Preparation Time : 10 minutes

Cooking Time : 8 minutes

Description

Romaine , also known cos lettuce is a variety of lettuce that has sturdy leaves with firm ribs down their centers. Unlike most lettuces, it is tolerant of heat. Romaine is the usual lettuce used in Caesar salad.
lollo Rosso has frilly reddish-pink leaves. It has long leaves with very ruffled edges which are green toward the interior of the head of the plant and red on the outer portion of the head. Also, the leaves of lollo rosso are very tender.
Capers are the unripened flower buds of a prickly plant. After the buds are harvested, they are dried in the sun, then pickled in vinegar, brine, wine or salt. Is availablein bottles in supermarkets.

Method

1) Mix the dressing ingredients and whisk well till oil is emulsified well with lime juice. Keep aside.
2) Cook eggs in a pan of boiling water for exactly 8 minutes. Take the eggs out and cool under running water. Peel and halve eggs.
3) Cut leaves into bite sized pieces.
4) Toss the leaves and capers with the dressing reserving about 1 tablespoon of the dressing.
5) Place the tossed leaves on a serving tray. Top with the eggs. Drizzle the reserved dressing on top of the eggs. Serve cold.

Serving Suggestions

Serve cold.