Imen Dridi This Jamie Oliver Egg Salad is made with anchovies, lemon, parsley, chives, chilli, eggs, lettuces, chicory, and cress. It takes 25 minutes to make and serves 4.
Try More Jamie Oliver Recipes:
🧡 Why This Egg Salad Recipe Will Impress Your Guests:
- Effortless Elegance: Quick to make, yet boasts a gourmet feel with anchovies, fresh herbs, and chili.
- Zesty Delight: Lemon and chili add a lively kick, awakening your taste buds.
- Satisfying Simplicity: Few ingredients, easy steps, yet a flavorful, satisfying egg salad.
- Versatile Refreshment: Ideal for any meal, the salad’s freshness and flavors make it a go-to favorite
❓ What Is Jamie Oliver Egg Salad Recipe?
Jamie Oliver’s Egg Salad is a delectable dish crafted with quality ingredients like anchovies, fresh herbs, and zesty lemon. Its texture is a delightful mix of creamy eggs and crisp lettuce, while the taste is a symphony of savory, tangy, and spicy notes.
🥚 Jamie Oliver Egg Salad 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 20 g punnet cress
SALAD CREAM
- ½ a clove of garlic
- 2 teaspoons Dijon mustard
- 2 tablespoons cider vinegar
- 6 tablespoons rapeseed oil
- 3 tablespoons buttermilk
🍳 How To Make Jamie Oliver Egg Salad
- Put the anchovies in a bowl and add 1 tablespoon of the anchovy oil, the lemon zest, and the lemon juice. This will make four pieces.
- Pick off the parsley leaves and chop them up very small with the chives. Put some in the bowl.
- In a different bowl, peel and crush the garlic. Then, add the rest of the salad cream ingredients and mix them together using a whisk. Add salt and pepper to taste, then set away.
- Use a pestle and mortar to crush the chili and 3 tablespoons of sea salt to make chili salt. Put away.
- For about six minutes, boil the eggs in salted water. Then, run them under cold water until they are cool enough to handle. Peel each egg and set it away.
- If you have round lettuce, pick out the inner leaves. Cut the chicory roots into very thin slices and separate the leaves. Set them out on a plate to serve.
- Sprinkle the rest of the chopped parsley and chives on top. Cut the cress into halves and place them on top.
- Put some chili salt on top and then split the anchovies among the eggs. Drizzle some of the marinade over each one. Put the salad cream on the side and serve. It’s so easy and tastes great.
💭 Recipe Tips
- Perfectly Boiled Eggs: Ensure eggs are boiled precisely for the right creaminess without overcooking.
- Balanced Spice: Adjust chili carefully; too much can overpower, disrupting the delicate flavor balance.
- Ideal Salad Cream Consistency: Gradually add buttermilk for desired thickness, preventing overdressing.
- Herb Freshness: Use fresh parsley and chives for vibrant flavors; wilted herbs compromise taste.
- Anchovy Awareness: Choose quality anchovies; their taste is pivotal, and low-quality ones can adversely impact the salad’s overall appeal.
🍗 What To Serve With Egg Salad?
Serve Egg Salad with crusty bread for a delightful crunch pair it with grilled chicken or fish for a complete meal, or alongside quinoa or couscous for added substance.
🎚 How To Store Leftovers Egg Salad?
- In The Fridge. Refrigerate Leftovers Egg Salad in an airtight container, consuming within 24 hours for optimal freshness and flavor.
- In The Freezer. Not recommendedfreezing altersLeftovers Egg Salad texture and may compromise its taste and quality.
🚫 How To Leftovers Egg Salad?
Leftovers Egg Salad is best enjoyed fresh, and reheating is not recommended the texture of the eggs and the crispness of the lettuce may be compromised when reheated. I
FAQs
How Do I Properly Store Cress To Keep It Fresh For The Egg Salad?
Keep cress fresh by placing it in a damp paper towel inside a sealed plastic bag in the refrigerator. This maintains its crispness for the Egg Salad.
How Do I Prevent The Lettuce From Wilting If I Need To Store The Salad For A Few Hours?
To prevent lettuce from wilting when storing the salad, refrigerate it in an airtight container. Add a damp paper towel to maintain crispness for a few hours.
Can I Make Egg Salad Ahead Of Time?
Yes, Egg Salad can be made ahead store the salad and dressing separately in the refrigerator. Combine just before serving for optimal freshness.
What Type Of Garlic Works Best For The Salad Cream – Fresh Or Roasted?
Fresh garlic works best for the salad cream its raw, pungent flavor blends seamlessly, enhancing the overall taste of Jamie Oliver’s Egg Salad.
Try More Jamie Oliver Recipes:
Jamie Oliver Egg Salad Nutrition Facts
Amount per serving
- Calories: 332
- Fat: 30.1g
- Saturates: 3.7g
- Sugars: 2.9g
- Protein: 9.6g
- 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 20 g punnet cress
- Carbs: 4.2g
Jamie Oliver Egg Salad
Description
This Jamie Oliver Egg Salad is made with anchovies, lemon, parsley, chives, chilli, eggs, lettuces, chicory, and cress. It takes 25 minutes to make and serves 4.
Ingredients
SALAD CREAM
Instructions
- Put the anchovies in a bowl and add 1 tablespoon of the anchovy oil, the lemon zest, and the lemon juice. This will make four pieces.
- Pick off the parsley leaves and chop them up very small with the chives. Put some in the bowl.
- In a different bowl, peel and crush the garlic. Then, add the rest of the salad cream ingredients and mix them together using a whisk. Add salt and pepper to taste, then set away.
- Use a pestle and mortar to crush the chili and 3 tablespoons of sea salt to make chili salt. Put away.
- For about six minutes, boil the eggs in salted water. Then, run them under cold water until they are cool enough to handle. Peel each egg and set it away.
- If you have round lettuce, pick out the inner leaves. Cut the chicory roots into very thin slices and separate the leaves. Set them out on a plate to serve.
- Sprinkle the rest of the chopped parsley and chives on top. Cut the cress into halves and place them on top.
- Put some chili salt on top and then split the anchovies among the eggs. Drizzle some of the marinade over each one. Put the salad cream on the side and serve. It’s so easy and tastes great.
Notes
- Perfectly Boiled Eggs: Ensure eggs are boiled precisely for the right creaminess without overcooking.
Balanced Spice: Adjust chili carefully; too much can overpower, disrupting the delicate flavor balance.
Ideal Salad Cream Consistency: Gradually add buttermilk for desired thickness, preventing overdressing.
