Recipes

Little Gem lettuce with baby potatoes, devilled egg and spring onion dressing

Little gem lettuce with baby potatoes, devilled egg and spring onion dressing

Paul Flynn's face
Paul Flynn
Sat Aug 7 2021 - 04:55
Serves: 4
Course: Side Dish
Cooking Time: 0 hr 20 mins
Ingredients
  • 6 free range eggs
  • 100ml cream
  • 1tsp English mustard
  • A few drops of Tabasco
  • ½tsp paprika
  • 3 spring onions, finely sliced
  • Salt and black pepper
  • 2tbs olive oil
  • 12 baby potatoes, boiled, peeled and halved
  • 4 little gem lettuce, trimmed and washed

1 Put the room temperature eggs into boiling water and cook for six minutes precisely.

2 Refresh under cold water, peel and mash with a fork, then whisk in the cream, mustard, Tabasco, paprika, spring onions, salt and pepper and olive oil.

3 Arrange the potatoes on a small platter and top with the lettuce.

4 Season and spoon the dressing over the top with a few pinches of paprika to finish.

Paul Flynn

Paul Flynn

Paul Flynn is a chef, restaurateur and contributor to The Irish Times. He and his wife, Máire, run the Tannery restaurant and cookery school in Dungarvan, Co Waterford

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