May 7, 2008: Watercress Salad

May's calendar dish of the calendar month is a lite but vibrant as well as intensely flavoured watercress salad from Laos. As amongst almost salads, there's lilliputian to a greater extent than involved than a quick vege spell as well as dressing shake. Substance as well as that lilliputian extra prep come upwards from hard-boiled eggs.

This salad was playing a losing game from the outset - I can't grip hard-boiled eggs whatever to a greater extent than than Michael enjoys raw tomato. We took a courtesy seize amongst teeth each of our respective nemeses earlier playing swaps. Otherwise the dressing as well as fresh herbs were almost agreeable, thus at that spot may hold out a hereafter adaptation of this salad that Michael as well as I could both enjoy.

Watercress salad

2 eggs
2 tomatoes
12cm cucumber
1 tablespoon fresh mint
1 tablespoon fresh coriander
225g watercress
2 tablespoons white vino vinegar
1 teaspoon sugar
2 teaspoons sesame oil
2 teaspoons soy sauce
1 tablespoon peanuts, toasted

Put the eggs on to boil for 8-10 minutes, until hard.

While they're boiling, quarter the tomatoes, spell the cucumber into rounds as well as chop the herbs. Toss these ingredients inwards a bowl amongst the watercress.

When the eggs are done, let them to cool earlier peeling as well as chopping into quarters.

Dissolve the carbohydrate inwards the vinegar, thus whisk inwards the sesame crude oil as well as soy sauce.

Arrange the eggs over the tiptop of the salad as well as pile the nuts inwards the centre. Pour over the dressing as well as serve immediately.