With spring comes salads and – let me say – I love salads. This particular salad comes from Donna Hay’s Seasons, which is organized by seasons and furthermore broken down into sweet and savoury. It was one of the first recipes that jumped out at me and that I bookmarked for future reference, although I only made it now. It doesn’t disappoint.
This is a slightly more humble presentation – it’s originally assembled in a manner that stacks the iceberg lettuce rounds and onion rings, topped with a poached egg. I wasn’t too sure how to eat that (with a knife and fork?) so this way I think is a little more approachable. No need to be wondering how to go about eating something so simple as salad.