Ingredients
3/4 cup mayonnaise
1/2 cup chopped celery
2 cloves garlic, finely minced
1/4 cup green chillies, chopped
1/2 cup coriander leaves, roughly chopped
1 tablespoon fresh lime juice
1/2 teaspoon freshly ground black pepper
2 tablespoons olive oil
4 slices white bread, cut into cubes (no crusts)
6 pieces hard boiled eggs (each cut into 6 wedges)
1/2 head leafy lettuce (romaine)
1/2 teaspoon white wine vinegar
Preparation
Add the celery, garlic, chillies, coriander, lime juice, salt & pepper to the mayonnaise. Mix thoroughly.
Now gently fold into the chopped eggs.
To make the croutons, arrange the bread cubes on a baking sheet. Lightly drizzle with 1 tablespoon of the olive oil & bake in a low (130°C) oven for 20-25 minutes, or until they are crisp and light golden brown.
Cut the lettuce leaves into 2 cm wide strips. Mix together the remaining 1 tablespoon of olive oil, 1/2 teaspoon of white wine vinegar, and a small pinch of salt. Dress the lettuce with this mixture.
Arrange the egg mixture on a bed of the lettuce leaves, and garnish with the croutons.
