Prep time:
Cooking time: 5 minutes
Total time:
Serves: 1
Vary the ratios according to your own taste
mixed salad leaves of your choice
diced avocado
soft boiled eggs, quartered
walnuts, roughly chopped
local blue cheese (we used Castello Creamy Blue from Waitrose)
Benenden Sauce
Simple ingredients, beautifully brought together, can make for the most satisfying dishes. This soft-boiled egg, blue cheese and walnut salad is a celebration of contrasting flavours and textures, with creamy avocado, rich local blue cheese and crunchy walnuts finished with a generous drizzle of Benenden Sauce. Easy to prepare and wonderfully versatile, it’s a deliciously simple recipe for a light lunch or supper.
Arrange the salad leaves on a pretty plate. Add the avocado, eggs, walnuts and bite-size cubes of blue cheese before drizzling generously with Benenden Sauce.
You can buy Benenden Sauce in shops and farmshops and online at harringtonfoods.co.uk
- pictures: David Merewether
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