This is a Eurasian salad recipe featuring all the basic ingredients (hard boiled eggs, tomatoes, onions, cucumbers, lettuce) and a nice chilli chuka dressing to eat the salad with. It’s even easier to prepare if you prepare the dressing in advance. You can also add more of the ingredients that you favour so it’s super flexible to make based on individual preferences.
For those who love to eat fresh, crunchy vegetables, this is definitely the dish to go to. For those who love biting into the original flavours of the ingredients, this is also a good respite from all the deep-fried, spicy, processed food that you might have been eating throughout the week.
Have a lovely March ahead!
Ingredients:
- Red chillies: 6, stems & seeds removed
- Bird’s eye chillies: 2, stems & seeds removed
- Garlic: 3 cloves
- Ginger: 1.5cm, peeled
- White vinegar: 3 tbsp + 2 tbsp
- Light soy sauce: 1 tsp
- Sugar: 1 tsp
- Salad leaves: 200g
- Cucumber: 1, peeled, scraped lengthwise to make long lines, thinly sliced
- Tomato: 2, thinly sliced
- Red onion: 1, large, thinly sliced
- Egg: 2, hardboiled, thinly sliced
- Olive oil: 6 tbsp
- Blackpepper corn: 1/4 tbsp
- Coriander: 3 sprigs, finely chopped
Method:
- Blend together red chillies, bird’s eye chillies, garlic, ginger, 3 tbsp white vinegar, light soy sauce & sugar till smooth to form chilli chuka (dressing).
- Place salad leaves on plate. Top with cucumber, tomatoes, red onion & egg.
- Mix chilli chuka with olive oil, 2 tbsp white vinegar, black peppercorns & coriander.
- Pour chilli chuka sauce over salad to serve.
Disclaimer:
- This recipe was kindly adapted from Quentin Pereira’s Eurasian Heritage Cooking.
Serving:
6 persons as side dish
