Cambridge Brunch Salad

Serve immediately garnished with the egg

Cambridge Brunch SaladPrep Time: 15 mins
Cook Time:
20 mins
Serves:
4

Ingredients:

450g (1 1b ) British new potatoes, scrubbed and quartered
8 Rashers British bacon, cut into strips
8 Button mushrooms (small), sliced
2 Medium eggs
1 Pkt lamb’s lettuce

Dressing:

1 x 15 ml spn (4 tblspn) Sunflower oil
1 x 15 ml spn (1 tblspn) Red wine vinegar
1 x 5 ml spn (1 tspn) English honey
inch English mustard
Salt and freshly ground black pepper

Method:

  1. Place the potatoes in a pan of boiling water, cover and simmer for 20 minutes or until tender. Drain and leave to cool slightly.
  2. Meanwhile place the eggs onto boil for 6-7 minutes and dry fry the bacon in a non-stick pan. Use a slotted spoon to place on kitchen paper to drain.
  3. 3: In the same pan (with a little oil if necessary) very gently fry the mushrooms until just softened.
  4. Carefully peel the eggs and cut into quarters.
  5. Place all the dressing ingredients into a screw top jar, shake well and combine with the potatoes, mushrooms and bacon and pile onto the Lamb’s lettuce.
  6. Serve immediately garnished with the egg.

This and other recipes at: www.britishpotatoes.co.uk

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