Lamb’s Lettuce & Egg Salad + Egg Love
If you have a few extra hard-boiled eggs lying around this Easter period, fear not – I have the perfect recipe for you!
This recipe is based on the Swiss-German Nüsslisalat and uses a type of leafy green called lamb’s lettuce or mâche (doucette or rampon in French). Lamb’s lettuce has its humble origins as a weed which was found growing among cereal crops in Europe. It became an important source of nutrients during winter as one of the few types of salads that grows during this period, and is traditionally eaten in early Spring as well. It is a good source of vitamin C, iron and beta-carotene and has a delicate, nutty taste that is quite distinctive.
This Easter salad is very high in good fats found in the walnuts, avocado and olive oil as well as protein from the eggs. Because healthy fats and protein are actually more filling than most carbohydrates (especially refined ones like white bread), you can eat this alone as a meal in itself without needing bread or anything else to make it more filling. I always find it ironic that people trying to be healthy have a really light salad without much protein or fat and then fill up on bread. Add healthy fats and protein instead and notice how filling a salad becomes! It is enough for two people as a main dish or 4 as a starter.
A word on eggs
Research is increasingly showing that even though eggs contain cholesterol, they do not increase cholesterol in the body. Eggs are actually one of the healthiest foods you can eat, containing high-quality protein, healthy fats, vitamins, A, D, E, K and B12, folate and iron.
The most important thing is to make sure you buy organic, free-range eggs – meaning that the hens lived outside and where fed a natural diet.
Dressing
1-2 pressed garlic cloves
2 tsp Dijon mustard
6 tbsp raw apple cider vinegar
1-2 tablespoons honey
8 tbsp extra-virgin olive oil
salt and pepper, to taste
Salad
200g lamb’s lettuce
4 hard-boiled eggs
1 avocado
Handful of walnuts
