Marigold salad with curried eggs

Herald on Sunday 13/2/2012

Grant Allen

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Serves 4

Marigold petals add spark to dark salad leaves, and single petals look great to accent pass-around food.

4	Eggs
1 tsp	Curry powder, or use curry paste
5 tbsp	Mayonnaise
4 tbsp	Cream
1 to serve	Salad leaves
1 to serve	Flat leaf parsley
2	Marigold flowers

Place 4 eggs in a saucepan of boiling water for 4 minutes. Remove from the pot and run cold water over them until the eggs are cold. Peel gently, they will still be soft inside.
Mix a teaspoon of curry powder (or paste) into 5 tablespoons of mayonnaise and thin down with 4 tablespoons of cream.
Arrange a mix of salad leaves, including some red, in a serving dish. Scatter some chopped parsley over these.
Cut the soft boiled eggs in half and sit them gently on the salad.
Dress with the curry cream.
Detach the petals from the marigold flowers and drop these across the cream.