Name: Summer Salad Roscoff
Yield: Serves 4
Cuisine: United Kingdom
Ingredients: 1 tablespoon Dijon mustard; 3 egg yolks; 2 teaspoons Dijon mustard; 250 ml/8 fl oz olive and/or vegetable oil; 1 tablespoon wine vinegar; 50 g/2 oz fresh broad beans, blanched and peeled; 6 yellow cherry tomatoes, halved ½ avocado, sliced; ¼ cucumber, peeled, deseeded, and sliced; 3 tablespoons balsamic vinegar; 3 tablespoons white wine vinegar; ½ teaspoon freshly ground black pepper; ½ teaspoon salt; 2 eggs; about 750 g/1½ lb mixed salad leaves; 1 live lobster; 6 red cherry tomatoes, halved; salt and freshly ground white pepper; 500 ml/17 fl oz vegetable oil (or light olive oil); 6 tablespoons chopped fresh basil leaves

Preparation info

Serves
4

Difficulty
Easy

Appears in

Great British Chefs 2

By Kit Chapman

Published 1995

About

Ingredients

2 eggs
1 live lobster
about 750 g/1½

Method

Boil the eggs for 9 minutes, drain and cool in a bowl of cold water. When ready to assemble the salad, shell the eggs and cut lengthways into quarters.

To make the mayonnaise, whisk the vinegar, mustard, salt and pepper in a bowl until the salt is dissolved. Beat in the egg yolks, then whisk in the oil slowly, drop by drop. As the mayonnaise starts to thicken, you can add the oil slight