Recipe: Marigold salad with curried eggs

By Grant Allen

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Curried eggs garnished with bright marigold petals. Photo / Janna Dixon
Curried eggs garnished with bright marigold petals. Photo / Janna Dixon

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

Serves 4

1 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.

2 Mix a teaspoon of curry powder (or paste) into 5 tablespoons of mayonnaise and thin down with 4 tablespoons of cream.

3 Arrange a mix of salad leaves, including some red, in a serving dish. Scatter some chopped parsley over these.

4 Cut the soft boiled eggs in half and sit them gently on the salad.

5 Dress with the curry cream.

6 Detach the petals from the marigold flowers and drop these across the cream.

- Herald on Sunday

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