Summer leafy salad with salsa verde dressing

    25 min

    A zingy crisp salad to bring a taste of summer all year round. Topped with a poached egg, it makes a nice light lunch.


    Buckinghamshire, England, UK
    6 people made this

    Serves: 4 

    • 4 tablespoons chopped mixed herbs (parsley, chives, mint, thyme)
    • 2 teaspoons capers, chopped
    • 3 tablespoons extra virgin olive oil
    • 3 tablespoons white wine vinegar
    • salt and pepper to taste
    • 1 (110g) bag baby leaf salad
    • 25g toasted flaked almonds
    • 200g frozen peas, defrosted
    • 1 (100g) carrot, grated
    • ½ (120g) round lettuce, roughly shredded
    • 4 large eggs, poached

    Prep:15min  ›  Cook:10min  ›  Ready in:25min 

    1. To make the dressing, mix the herbs, capers, oil and vinegar together and season to taste with salt and pepper. Toss half the dressing into the baby leaf salad with the almonds and place on the base of 4 serving plates.
    2. Mix together the peas, carrot and round lettuce, then toss in the remaining dressing. Place a pile on top of the baby leaf salad and top with a poached egg. Serve immediately.


    Try replacing the baby leaf salad and round lettuce with bistro salad and cos lettuce. Try serving without the egg for a great side salad at barbecues.

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