Recipe Details
Title Lettuce anchovy and egg salad with a creamy vinaigrette
Author Rick Stein
Portions 6
Created 16th February 2015 08:41 am
Weight (Per Portion)

One portion of this dish weighs approximately 564.00 Grams

Recipe Ingredients
Ingredient Quantity Allergen Warnings
Bread, white, sliced3 Unit
Oil, olive150 Millilitre
Egg, chicken, free range, whole, raw6 Medium
Lettuce, average, raw3 Small
Anchovies, canned in oil, drained50 Gram
Garlic1 Clove
Egg, yolk, chicken, raw1 Large
Mustard, smooth1 Teaspoon
Lemon, juice2 Tablespoon
Sugar, caster0.5 Teaspoon
Oil, olive150 Millilitre
Salt, sea1 Pinch
Pepper, black1 Pinch
Special Dietary Requirements Suitability
Allergen Warnings
Nutritional Information (Per Portion)
Nutrition %GDA Range
Energy Kcal 634
Protein 31.56%
Other Carbohydrate 5.70%
Sugar 8.66%
Fat Saturated 45.78%
Fat Unsaturated 89.82%
Fiber 16.72%
Sodium 20.97%
Salt 22.63%
Traffic Lights
Recipe Method
1. For the croutons, preheat the oven to 180C/350F/Gas Mark 4. 2. Cut the crusts off the bread and tear the remainder into small pieces. Toss them in a bowl with the olive oil. 3. Spread onto a baking tray and bake for 5-7 minutes or until crisp and golden-brown. Remove and leave to cool, then season lightly with salt. 4. Meanwhile, put the eggs into a pan of boiling water and boil for eight minutes. Drain and cover with cold water. 5. For the dressing, put the crushed garlic, egg yolk, mustard, lemon juice, sugar and some seasoning into a small bowl. 6. Mix together briefly with a hand-held electric whisk, then slowly whisk in the oil to make a smooth dressing. 7. Discard the outside leaves of the lettuce if necessary and tear the rest into small pieces. Wash and dry well, then spread over the base of six medium serving plates. 8. Peel the hard-boiled eggs and cut them into quarters. Arrange four pieces over each plate of lettuce leaves with the four strips of anchovy fillet and a few croutons. 9.