Chopped lettuce, egg, ham and tongue salad with creamy dressing

By Drum Digital
15 February 2018

Preparation time: 15 min | Cooking time: 10 min (boiling of eggs) | Serves 4

Crispy Iceberg lettuce, egg and ham, with a creamy sauce, is a winning combination, says DRUM`S food assistant Carmen Petersen. Here we show you how to quickly and easily put this salad together



125ml (½c) creamy yoghurt

2,5ml (½t) prepared mustard

1 Lemon Zest & Half lemon juice

1 clove garlic, crushed


1 Iceberg lettuce, thinly sliced

half a cucumber, sliced

half a red onion, thinly sliced

chopped parsley

400 g Eskort ham & tongue roll, cubed

3 hard-boiled eggs, halved

roasted hazelnuts



  • Mix together all the ingredients and keep aside.


  • Mix the lettuce, cucumber, onion and parsley and arrange on a salad platter.
  • Spoon over some of the dressing.
  • Arrange the ham & tongue cubes and egg halves on top and sprinkle over the nuts. Serve with rest of the dressing.

Find Love!