Quick & Easy

Summer salad




1.Place eggs in a medium saucepan, cover with cold water and bring to the boil. Boil uncovered for 10 minutes then drain and rinse under cold water.
2.Crack shells gently and transfer eggs to bowl of cold water to cool. Peel away shells and cut each egg into 4 wedges.
3.To make croutons, trim crusts off bread slices and cut bread into 1.5cm cubes. Place bread on an oven tray and bake in a 180°C / 355°F preheated oven for 7-10 minutes until croutons are crisp and light golden. Cool on tray.
4.Cut asparagus spears in half, place in a heat resistant bowl and cover with boiling water. Stand 2-3 minutes or until just tender then drain, refresh asparagus in a bowl of iced water and drain again.
5.Arrange lettuce, egg and asparagus in a serving bowl or on a plate. Combine oil and lemon juice in a jar, shake well then drizzle over salad.
6.Sprinkle with croutons and serve immediately.

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