Dutch Salad

READY IN: 20mins


  • 1headlettuce, your choice
  • 2tablespoonsolive oil
  • 2tablespoonsvinegar
  • 12 tablespoonmayonnaise
  • 1teaspoonmustard
  • 1shallot, shredded
  • 1tomatoes, in pieces
  • 4eggs, just not boiled hard

  • Remove the core from the head and pluck the lettuce into pieces. Wash the leaves in cold water and drain them in a colander.
  • Mix the oil, vinegar, mayonnaise and mustard well and add the shallot and tomato.
  • Put the lettuce leaves in a bowl and sprinkle the dressing on top. Garnish the lettuce with the sliced ​​eggs and serve.
  • For soft boiled eggs:
  • Fill the pan with cold water, 1 inch above the eggs.
  • Bring the water to a rapid boil on the stovetop over high heat.
  • Once the water comes to a boil, cover the pan with a lid and remove the pan from the heat. Do not lift the lid. Set a timer for 6 minutes.
  • Remove eggs from hot water and plunge into ice water. Cool for at least 10 minutes.
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