Luang Prabang Salad

  • Level: Easy
  • Total: 25 min
  • Active: 25 min
  • Yield: 2 servings
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4 hard-boiled eggs, peeled, quartered, whites and yolks separated

3 1/2 ounces garlic oil

2 tablespoons caster (super-fine) sugar

1 tablespoon fish sauce

Juice of 2 limes 

Sea salt

2 teaspoons fried garlic

2 teaspoons roasted crushed peanuts

10 iceberg lettuce leaves, torn

8 cherry tomatoes, quartered

1 bunch watercress, leaves picked

1 handful celery leaves or fresh mint leaves

1 handful cilantro leaves, torn

1 Lebanese (short) cucumber, sliced


  1. Mash the egg yolks in a mixing bowl. Add the garlic oil, sugar, fish sauce, lime juice and a pinch of sea salt. Mix together well. 
  2. Combine the egg whites with the fried garlic, peanuts, lettuce, tomatoes, watercress, celery leaves, cilantro and cucumbers. Drizzle the dressing over and serve immediately.

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