Courgette And Egg Mayonnaise Recipe
Ingredients
| 350 g/12 oz small courgettes | ||
| 4 medium-sized tomatoes | ||
| 50 g/2 oz button mushrooms, washed and sliced | ||
| French dressing | 4 Tablespoon | |
| Lettuce | 1 Small | |
| Eggs | 8 , boiled | |
| Mayonnaise | 6 Tablespoon | |
| Single cream | 3 Tablespoon | |
| Parsley | 1 Tablespoon, chopped | |
| Chives | 2 Teaspoon, chopped | |
Directions
1. Wash the courgettes and cut into thick matchsticks.
2. Bring a pan of salted water to the boil, add the courgettes and cook for 2 minutes.
3. Drain well and refresh under cold water.
4. Skin the tomatoes by placing in boiling water. Leave for a count of about 10 then remove the skins.
5. Cut the tomatoes into quarters and remove the seeds, cut each piece in half.
6. Place in a bowl with the courgettes, add the mushrooms.
7. Pour over the dressing and leave to chill for about 1 hour.
8. Wash and shred the lettuce and arrange on a round dish.
9. Pile the salad in the centre.
10. Cut the eggs in half lengthwise and arrange round the edge of the plate.
11. Mix the mayonnaise, cream, parsley and chives together and spoon over the eggs.
2. Bring a pan of salted water to the boil, add the courgettes and cook for 2 minutes.
3. Drain well and refresh under cold water.
4. Skin the tomatoes by placing in boiling water. Leave for a count of about 10 then remove the skins.
5. Cut the tomatoes into quarters and remove the seeds, cut each piece in half.
6. Place in a bowl with the courgettes, add the mushrooms.
7. Pour over the dressing and leave to chill for about 1 hour.
8. Wash and shred the lettuce and arrange on a round dish.
9. Pile the salad in the centre.
10. Cut the eggs in half lengthwise and arrange round the edge of the plate.
11. Mix the mayonnaise, cream, parsley and chives together and spoon over the eggs.
Chef
