Luke Nguyen's recipe for this traditional simple salad from Laos uses a mixture of refreshing crunchy lettuce, watercress and herbs.
- 4 hard-boiled eggs
- 1 bunch watercress, leaves picked
- 10 iceberg lettuce leaves, torn
- 1 handful coriander (cilantro) leaves, torn
- 1 handful celery leaves or mint leaves
- 1 Lebanese (short) cucumber, sliced
- 8 cherry tomatoes, quartered
- 2 tsp fried garlic
- 2 tsp roasted crushed peanuts
- 2 tbsp caster (super fine) sugar
- 1 tbsp fish sauce
- 100 ml (3 ½ fl oz) garlic oil
- 2 limes, juiced
Oven temperatures are for conventional; if using fan-forced (convection), reduce the temperature by 20˚C. | We use Australian tablespoons and cups: 1 teaspoon equals 5 ml; 1 tablespoon equals 20 ml; 1 cup equals 250 ml. | All herbs are fresh (unless specified) and cups are lightly packed. | All vegetables are medium size and peeled, unless specified. | All eggs are 55-60 g, unless specified.
Peel the hard-boiled eggs, then cut them into quarters. Separate the egg whites and yolks. Place the egg whites in a salad bowl and set aside.
To make the dressing, mash the egg yolks in a mixing bowl. Add the remaining dressing ingredients, along with a pinch of sea salt. Mix together well. Add the remaining salad ingredients to the egg whites and toss together. Drizzle the dressing over and serve immediately.