Deconstructed Scotch Egg Salad

Speaking of salads, this one's a think-outside-the-box hit! One of Nick’s favorite dishes is Scotch Eggs. I wanted a salad the other night. So, I put the two together! It’s delicious and super easy to make. Plus, homemade dressing always beats store-bought.

INGREDIENTS

For the dressing:

Deconstructed Scotch Egg Salad 2.jpg

2 tbsp Stone-ground mustard
2 tbsp Honey
1/3 cup Rice vinegar
1/2 cup Extra virgin olive oil
1/2 Small shallot, minced (2 tbsp)
1/2 tsp Salt
1/4 tsp Pepper

For the salad:

5oz baby Arugula (I get Earthbound Farms)
12 Meatballs (I use frozen Farm Rich Italian Meatballs)
1 cup cherry or grape tomatoes, sliced
1/2 cucumber, sliced
Honey ground mustard dressing (recipe above)

Deconstructed Scotch Egg Salad.jpg

DIRECTIONS

  • Combine all dressing ingredients in a jar, close the lid and shake to stir.

  • Fill Instant Pot with 1 cup cold water, then place trivet down inside. Place 5-6 eggs on trivet and lock your Instant Pot. Cook on high pressure for 5 minutes, then immediately open and place the eggs in a bowl of ice water (slightly different than the 5-5-5 Instant Pot rule). Peel eggs after 5-10 minutes, and slice in half, length-wise.

  • In your air fryer, place your frozen meatballs and cook at 400 degrees for 8 minutes. Take out the tray and toss them around. Cook for another 8 minutes. Slice in half.

  • Add all ingredients together, then drizzle dressing on top.

Dinner, Healthy, Lunch, Side DishesMarie KellyMilford Kitchensalad, scotch eggs, egg, meatballs, mustard, honey, tomato, arugula, cucumber, deconstructed, deconstructed scotch egg saladComment