Recipe time again!
Hope the last 4 weeks posts haven’t been too boring(?). The coming weeks will most likely be recipes of some of the stuff I ate during the Whole30, starting with today’s recipe…
The challenge for me will be to try to remember what I did when I cooked these dishes, as I kind of just used whatever good ingredients I had available without taking notes. However, I have made promises to share some of them, so that is what I intend to do…
I’m making it easy for myself with this first one though, as it’s more of an assembly instruction than a recipe.
Anyway, here we go:
• 1/2 Head of Romaine Lettuce.
• 5-7 oz (150 – 200 g) of cold-smoked salmon.
• 3 Eggs.
• 10-15 olives of various sorts.
• 10 Almonds.
• Finely grated Horseradish, to taste.
• A drizzle of Extra Virgin Olive Oil.
• Crushed black pepper.
Put the eggs in a pot of water and bring it to a boil.
Once the water starts boiling put the lid on and immediately remove the pot from the heat.
Let stand for 10 minutes before rinsing the eggs under cold water.
Peel the eggs and cut them in quarts.
Wash the romaine lettuce and roughly cut it into strips.
Cut the cold smoked salmon into strips and mix it with the lettuce.
Put the olives and almonds on top and give a good drizzle with the extra virgin olive oil.
Sprinkle the grated horseradish on top of that, then top the salad with the perfectly cooked hard-boiled egg quarts and some crushed black pepper.
That’s it! Now dig in to this quick, simple, healthy and delicious dish, and enjoy your day!
Especially if you’re on the Whole30 program, be sure to check the ingredients of the cold-smoked salmon(!)…
It’s not uncommon for them to contain both sugar and other unwanted/unnecessary ingredients.
The one I used only contained salmon and salt…