Egg and cucumber salad
It was a Wednesday night after coming home from the market when I made tartare from just-bought organic beef. But some in our family do not enjoy the mellow and chewy taste of tartare, so I had to make something else. Something light that suited the 27-degree heat at the moment we were about to eat. So, I made this salad - simple yet very tempting.
1 head lettuce (around 400-500g)
300 g cucumber, thin slices
handful of basil leaves
10 finely chopped chives
sea salt to taste
freshly ground pepper to taste
20 ml mild extra virgin olive oil
1/2 tsp Dijon mustard
handful of kalamata olives (I use with pits)
2 almost hard-boiled eggs
Place lettuce, cucumbers, herbs, oil, mustard, pepper, and salt in a bowl. Gently, using your hands, mix so that the oil and mustard are evenly distributed. Add olives and eggs, smashing them with your hands (to get uneven pieces). Mix again and place on a serving dish for sharing or individual plates, as you wish.