Luang Prabang garden salad

Name: Luang Prabang garden salad
Cuisine: Luang prabang
Ingredients: 4 free-range eggs, hard-boiled and separated into yolks and whites; 2 bunches watercress, any coarse stems removed; 2 bunches watercress, any coarse stems removed; 8 small plum tomatoes, halved; 1 small ridged cucumber, finely sliced; small bunch of spring onions, chopped; small bunch each of mint and coriander, leaves only; small bunch each of mint and coriander, leaves only; small bunch each of mint and coriander, leaves only; salt and white pepper; salt and white pepper; 2 cooked egg yolks (from the eggs above), crushed to a paste; 2 cooked egg yolks (from the eggs above), crushed to a paste; 1 tsp caster sugar; 3 tbsp lime juice; 3 tbsp vegetable or groundnut oil; 2 cloves garlic, finely chopped; 2 cooked egg yolks (from the eggs above), crushed to a paste; 3 tbsp vegetable or groundnut oil

Preparation info

Serves
4

Difficulty
Easy

Appears in

Food and Travels

By Alastair Hendy

Published 2004

About

Watercress, something we think of as being so cool-climate British, grows effortlessly and in quantity in Luang Prabang’s vegetable plots. It’s one of their best-loved leaves, just like it is ours. It’s their dressing that makes this wondrous - the mix of toasted garlic oil and creamed egg yolk. A splosh of the old soy sauce is good in it too. Swap the cucumber for sliced Asian pear, if you know where to get it: very Laos.

Ingredients

Asia
Laos
Starter
Vegetarian

Ingredients

Method