Name: Egg, parsley and parmesan salad
Prep time: 20 min
Cook time: 10 min
Total time: 30 min
Yield: 1
Ingredients: 4 eggs; 60ml (1/4 cup) red wine vinegar; 60ml (1/4 cup) extra virgin olive oil; 1 iceberg lettuce, outer leaves removed, cut into thin wedges; 82.50 ml chopped fresh continental parsley; Shaved parmesan, to serve

Egg, parsley and parmesan salad

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Prep Time:
20 minutes

Cook Time:
10 minutes

Total Time:
30 minutes

Herb-infused side dish with zesty dressing pairs perfectly with grilled barbecue meats.

Ingredients:

60ml (1/4 cup) extra virgin olive oil
1 iceberg lettuce, outer leaves removed, cut into thin wedges
82.50 ml chopped fresh continental parsley
Shaved parmesan, to serve

Instructions:

Boil the eggs in a medium saucepan for 9 minutes. Refresh under cold running water, peel, and finely chop.
In a small bowl, mix the vinegar and oil together, then season with salt and pepper.
Place the lettuce beautifully on a serving platter. Scatter the egg and parsley on top, then generously drizzle with the dressing. Finish with a sprinkle of Parmesan cheese.

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