I am not the one to have salads for dinner. It’s a mindset. Salads don’t sound filling; or fulfilling. Of course there is the exception to the rule. And that is exactly what I indulged in – a salad! For dinner! And my family tucked in, with equal eagerness.Tweet
Thankfully, this is not a hugely technical recipe; in fact the only technique you will need is to have perfectly hard-boiled eggs, and geometrically chopped vegetables. So, go ahead, raid your fridge, get everything that you have sitting idle in the crisper out, wash ’em, peel ’em and chop ’em. Do not forget the ice bath for the eggs, either. Here’s a look at how this salad was “assembled” together.
1 green pepper, chopped
1 red pepper, chopped
1 yellow pepper, of course chopped
1 medium onion (or if you have spring onions, go for those)
1 big tomato (always the beefy type for salads)
1 cored cucumber, chopped to perfection
1 beetroot (if you manage to get your hands on them and not on your clothes)
1 small carrot
1 cup of green beans (blanch them off for a few seconds)
1 handful of peas
Almost forgot the eggs. Chop up 3 hard boiled eggs.
3 tablespoons of mayonnaise (yes, I succumbed to it. Too lazy to make my own when you can pick a good one from the shelf)
Salt, to taste
Pepper, cause nothing is complete without it
Dump in all the chopped up veggies in a big mixing bowl. Throw in all the rest of the dressing elements. Mix well. Do a small taste test. This is an essential step that most forget, or choose not to do. I find it helpful to amp up or pull down any flavour element. Once mixed, chuck on some soaked Sultanas. If, you are the totally fancy type, add a few slivers of sliced boiled egg or sprinkle on some chia seeds. I added some sesame seeds, although they didn’t seem to do much. Anyways, your salad is ready.
For best results, eat from the mixing bowl. You do not want to miss out on the yolk-ey goodness that will stick to the bowl.