Egg and Parsley Salad with Watercress Dressing

• eggs↗6

  best quality you can find

• parsley↗small bunch

  leaves gathered

• shallot↗1

  peeled and sliced into thin rings

• dried chili flakes↗½ tsp tsp
• watercress↗70g g
• olive oil↗75ml ml

Step-by-step instructions

1. 1

   Pour salted water into a pot, bring to a boil and cook the eggs for 9 minutes, then drain, cool, peel and cut them in half. Finely chop the watercress and oil together with a pinch of salt and set aside. Mix the chili flakes with a little coarse salt and set aside. Everything can be prepared a day ahead and chilled, although the salt does not need to be chilled.

2. 2

   Transfer everything to the picnic in separate containers, and when you arrive, arrange the eggs together with parsley and shallot, drizzle with the watercress oil and season with chili salt.