light-meals

Egg Salad Tartines with Prosciutto & Picked Herbs

October 04

I’ve used Japanese Kewpie mayonnaise here, which lends a slightly sweeter tang to the egg salad than standard mayonnaise. If you can’t get hold of Kewpie mayonnaise, use the same amount of standard mayonnaise and add a small pinch of sugar to sweeten slightly

Serves 4
25mins

Method

1. For the salad dressing, place the capers, olive oil, white wine vinegar, Dijon mustard and sugar into a jam jar with a fitted lid and shake together until emulsified. Set aside until needed - if the dressing separates just shake again to bring back together.
2. Pick the herbs into a bowl and top with the leaves. Set aside in the fridge until needed.
3. For the egg salad, begin by placing some ice cubes into a large bowl of cold water to make an ice bath.
4. Bring a large saucepan of water to a rolling boil then turn the heat down and add the eggs. Simmer the eggs very gently for 8 minutes then remove to the ice bath and allow to cool.
5. Whilst the eggs cool, heat a griddle pan over a medium high heat and brush the cut sides of the bread with 2 tbsp olive oil. Griddle the bread for about 2 minutes on the cut side to char then remove and rub the cut side with the peeled garlic clove. Drizzle with extra olive oil if needed and set aside.
6. Now, peel the cooled eggs and place into a bowl. Crush with a fork and mix in the Kewpie mayonnaise, Dijon mustard and some salt and white pepper to taste.
7. Divide the egg salad between the toasted pieces of baguette and top each with a slice of the prosciutto. Dress the salad with the French dressing, tossing together to coat all the leaves sprinkle with extra herbs to garnish and serve alongside the tartines.

5 eggs

1 rustic French baguette, sliced in half lengthways and then into 3 or 4 across, depending on the size of your baguette

2 tbsp olive oil, plus extra to drizzle

1 clove garlic, peeled

3 – 4 tbsp Kewpie mayonnaise

½ tsp Dijon mustard

Salt and white pepper

6 – 8 slices prosciutto

For the salad:

1 tbsp capers, roughly chopped

6tbsp good quality olive oil

2tbsp white wine vinegar

1 tsp Dijon mustard

Pinch sugar

1 little gem lettuce, leaves separated but left whole

1 head radicchio, roughly chopped

Handful of dill, leaves picked, plus extra to serve

Handful of mint, leaves picked and roughly chopped, plus extra to serve

Handful chives, finely chopped, plus extra to serve

5 eggs

1 rustic French baguette, sliced in half lengthways and then into 3 or 4 across, depending on the size of your baguette

2 tbsp olive oil, plus extra to drizzle

1 clove garlic, peeled

3 – 4 tbsp Kewpie mayonnaise

½ tsp Dijon mustard

Salt and white pepper

6 – 8 slices prosciutto

For the salad:

1 tbsp capers, roughly chopped

90ml good quality olive oil

30ml white wine vinegar

1 tsp Dijon mustard

Pinch sugar

1 little gem lettuce, leaves separated but left whole

1 head radicchio, roughly chopped

Handful of dill, leaves picked, plus extra to serve

Handful of mint, leaves picked and roughly chopped, plus extra to serve

Handful chives, finely chopped, plus extra to serve

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