Crispy leaf salad with egg and cocktail sauce

Name: Crispy leaf salad with egg and cocktail sauce
Cook time: 25 min
Total time: 25 min
Yield: 4
Ingredients: 2 Eggs (size M); 200 g Plucked or head lettuce; 1 shallot or 1/2 small onion; 50 g Salad cream; 75 g Whole milk yoghurt; 30 g Tomato ketchup; 1-2 TABLESPOONS Brandy; 7-10 Tbsp Salt; 7-10 Tbsp white pepper; 1 pinch Sugar; 7-10 Tbsp sweet paprika and 1/2 bed of cress to sprinkle

AUTHOR
Pat Ware

DIFFICULTY
easy

RATING

COOK TIME
25 mins

TOTAL TIME
25 mins

Ingredients

Servings: 4

2 Eggs (size M)
200 g Plucked or head lettuce
1 shallot or 1/2 small onion
50 g Salad cream
75 g Whole milk yoghurt
30 g Tomato ketchup
1-2 TABLESPOONS Brandy
7-10 Tbsp Salt
7-10 Tbsp white pepper
1 pinch Sugar
7-10 Tbsp sweet paprika and 1/2 bed of cress to sprinkle

Directions

1
Boil eggs in boiling water for about 10 minutes until hard. Clean, wash and drain the salad well. Pluck the salad leaves roughly into pieces. Peel and finely dice the shallot. Mix salad cream, yoghurt, ketchup, brandy and shallot.
2
Season sauce with salt, pepper and sugar. Rinse the eggs cold and let them cool down. Peel and slice the eggs. Arrange salad and egg slices on plates and spread the cocktail sauce over them. Sprinkle with paparica powder and cress