Ingredients to make watercress salad with mullet eggs:
- 4 tablespoons olive oil
- 2 cloves of garlic
- 50 grams of canned anchovies
- 200 grams of watercress
- 2 eggs
- 2 tablespoons lemon, the juice
- 1 pinch of ground black pepper
- 1 pinch of salt
- 1 splash of vinegar
How to make Watercress Salad with Egg Mullets:
Boil the eggs with the salt and vinegar for about 5 minutes; refresh them in cold water so that they remain mullets, that is, the hard white and the soft yolk. Crush the garlic with the oil and lemon in a mortar. Cut the eggs in half and add the egg yolks to the mash mix well and add the anchovies cut into pieces, set aside. In a salad bowl place the watercress and the whites of the eggs cut into cubes. Sprinkle with the mashed mixture and mix well.
