Egg, parsley & parmesan salad

Recipe: Egg, Parsley & Parmesan Salad


  • 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
  • 1/3 cup chopped fresh continental parsley
  • Shaved parmesan, to serve


  1. Cook the eggs in a medium saucepan of boiling water for 9 minutes. Drain and cool under cold running water. Peel and finely chop.
  2. Combine the vinegar and oil in a small bowl. Season with salt and pepper.
  3. Arrange the lettuce on a serving platter. Sprinkle with the egg and parsley and drizzle over the dressing. Sprinkle with parmesan.

Number of servings (yield): 6

Meal type: dessert

Culinary tradition: USA (General)

My rating: 4 stars:  ★★★★☆ 1 review(s)