International dishesSaladsEurope and North America15 minutes
A good version of this salad has crisp leaves and dressing that coats without pooling. The problem is wet vegetables, which thin the dressing out.
The lettuce soaks in lightly salted water for 10 minutes and is then dried thoroughly. The cucumber and tomato are salted, left for 5 minutes and gently pressed to release water before mixing.
This batch weighs about 685g, at roughly 52 calories per 100g.
Method
Wash the lettuce, soak it in lightly salted water for 10 minutes, then drain.
Halve the cherry tomatoes, peel the cucumber if you prefer and slice it thinly.
Cool the boiled sweet corn and strip the kernels. Boil the eggs, peel them and cut into quarters.
Make the dressing: put 4 to 5 tablespoons Lean Mayo in a bowl, add 1 teaspoon lime juice, 1/2 teaspoon kOBE Monk Fruit Blend and a little pepper, then whisk until smooth.
Put the lettuce, tomato, cucumber and corn in a large bowl, spoon over the dressing and toss gently so the leaves are not bruised.
Arrange the egg on top, finish with pepper or herbs and serve straight away.
Tips
Everything should be properly dry before it is tossed, and anything still warm should cool completely.
A little salt on the cucumber and tomato, 5 minutes of rest and a gentle press draw out the extra water.
A gentle toss right before serving is what keeps the leaves crisp.
Lime juice is the way to loosen Lean Mayo, not plain water.
Tear the lettuce by hand rather than cutting it, since a knife bruises the edges and they darken and weep.
Need the monk fruit sugar or Lean Mayo?
These two are what kOBE cooks with in the recipe above. See the product page or send us a message.