Prep 10 min
Cook 20 min
Serves 4-6 as a side
4 eggs
1 cos lettuce, or any large, leafy lettuce (250g net weight)
2 medium-sized green chillies, very finely minced
2 heaped tbsp fresh coriander leaves, chopped, plus a little extra to garnish
3-4 garlic cloves, peeled and very finely minced
4 slices thin white bread, crusts removed, bread cut into small dice
200g mayonnaise
Salt, to taste
Juice of ½-1 lime, to taste
Boil the eggs for seven or eight minutes, plunge into iced water to stop them cooking any longer and to keep the yolks buttery, then peel once cool enough to handle.
Break the lettuce leaves into inch-sized pieces or smaller, wash and drain. Put the chilli, coriander and garlic in a serving bowl. Coarsely chop the eggs into 5mm dice. Fry the bread in oil until crisp and golden (I use a deep-fat fryer, but shallow frying also works).
Put the mayonnaise in the serving bowl and toss to combine with the garlic, chilli and coriander, then season with salt and lime juice to taste.
Just before you’re ready to serve, add the diced eggs, lettuce and half the croutons to the bowl, and toss – do not overmix, or the lettuce with go limp very rapidly.
Serve straight from the bowl, or transfer to a platter, and sprinkle the reserved croutons over the top, with a little more fresh chopped coriander, if you like. This salad is particularly good with fried, breaded chicken or fish.
