Salted duck egg salad
Item 1 of 1
This simple salad from Florence Mae Magnaloc is a great side dish or starter, especially for any lovers of rich and savoury salted egg yolks and ripe tomatoes. Salted duck eggs are an extremely versatile ingredient, and easily available in Chinese supermarkets.
First published in 2024
Ingredients
Metric
Imperial
- 100g of fennel, sliced
- 400g of heritage tomatoes, cut into wedges
- 2 salted duck eggs, boiled and quartered
- 1 handful of lemon balm cress
- 1 handful of dill
- 2 tbsp of mustard
- 3 tbsp of olive oil
- 1 tbsp of vinegar
SAVE RECIPE
Method
1
Arrange the sliced fennel and tomatoes around the edge of a bowl, and then grate over the duck eggs. Finish with some lemon balm and dill
- 100g of fennel, sliced
- 400g of heritage tomatoes, cut into wedges
- 2 salted duck eggs, boiled and quartered
- 1 handful of lemon balm cress
- 1 handful of dill
2
Whisk the dressing ingredients together and drizzle over the salad
- 2 tbsp of mustard
- 3 tbsp of olive oil
- 1 tbsp of vinegar
First published in 2024
Get in touch
Please sign in or register to send a comment to Great British Chefs.
You may also like
SITES
© Great British Chefs 2024
