Adam Liaw's Valencian salad
This simple Valencian salad doesn't need a fancy dressing – just good vinegar and olive oil, seasoned well with salt and pepper.
Method
Step 1
Bring a small saucepan of water to a simmer. Prick a hole in the base of the eggs and boil them for 9 minutes. Remove from the water and shock them in iced water to stop cooking. Peel the eggs and cut them into quarters lengthways.
Step 2
Arrange the lettuce on a serving plate and on top place the tomato, onion, olives, radishes and eggs. Drizzle with the sherry (or vinegar) and olive oil, season with salt and pepper, and serve.
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The Age
4 days ago
- The Age
Adam Liaw's Valencian salad
This simple Valencian salad doesn't need a fancy dressing – just good vinegar and olive oil, seasoned well with salt and pepper. Method Step 1 Bring a small saucepan of water to a simmer. Prick a hole in the base of the eggs and boil them for 9 minutes. Remove from the water and shock them in iced water to stop cooking. Peel the eggs and cut them into quarters lengthways. Step 2 Arrange the lettuce on a serving plate and on top place the tomato, onion, olives, radishes and eggs. Drizzle with the sherry (or vinegar) and olive oil, season with salt and pepper, and serve.
Sydney Morning Herald
4 days ago
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Adam Liaw's Valencian salad
This simple Valencian salad doesn't need a fancy dressing – just good vinegar and olive oil, seasoned well with salt and pepper. Method Step 1 Bring a small saucepan of water to a simmer. Prick a hole in the base of the eggs and boil them for 9 minutes. Remove from the water and shock them in iced water to stop cooking. Peel the eggs and cut them into quarters lengthways. Step 2 Arrange the lettuce on a serving plate and on top place the tomato, onion, olives, radishes and eggs. Drizzle with the sherry (or vinegar) and olive oil, season with salt and pepper, and serve.
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