Easy wedge salad recipe
 Crispy, crunchy wedge salads are often served as a side in restaurants, but they also make a lovely light starter that's cost effective. This one is topped with pieces of hard-boiled egg, tomatoes and croûtons then drizzled generously with a luscious but very easy homemade dressing. This recipe is part of the Budget vegetarian Christmas dinner menu, which serves four people three courses for £15. 4 medium eggs1 iceberg lettuce1 tbsp vegetable oil1–2 medium slices bread, cut into small cubes12 cherry tomatoes, quarteredground black pepper 4 medium eggs 1 iceberg lettuce 1 tbsp vegetable oil 1–2 medium slices bread, cut into small cubes 12 cherry tomatoes, quartered ground black pepper 7 tbsp (around 85g/3oz) mayonnaise1 tbsp tomato ketchup 7 tbsp (around 85g/3oz) mayonnaise 1 tbsp tomato ketchup Method To boil the eggs, fill a small saucepan a third full with water, cover with a lid and bring to the boil. One at a time, gently lower the eggs to the water, reduce the heat slightly and cook for 9 minutes. Drain then plunge into a large bowl or saucepan of cold water and leave to cool.Take any loose or damaged leaves off the lettuce. Wash the lettuce in cold water and drain well. Trim the root end then cut into quarters. Slice off the root part of each quarter without allowing the leaves to separate. Divide the lettuce wedges between four plates.Pour the oil into a frying pan and place over a medium heat. Add the cubes of bread and fry for 3–4 minutes or until crisp, turning regularly until browned on all sides.Peel the eggs, then place on a board and roughly chop. Mix the mayonnaise with the ketchup in a small bowl with 4 teaspoons cold water to make a smooth sauce.Drizzle the sauce over each wedge. Scatter the eggs, tomatoes and croûtons on top. Season with ground black pepper and serve. To boil the eggs, fill a small saucepan a third full with water, cover with a lid and bring to the boil. One at a time, gently lower the eggs to the water, reduce the heat slightly and cook for 9 minutes. Drain then plunge into a large bowl or saucepan of cold water and leave to cool. To boil the eggs, fill a small saucepan a third full with water, cover with a lid and bring to the boil. One at a time, gently lower the eggs to the water, reduce the heat slightly and cook for 9 minutes. Drain then plunge into a large bowl or saucepan of cold water and leave to cool. Take any loose or damaged leaves off the lettuce. Wash the lettuce in cold water and drain well. Trim the root end then cut into quarters. Slice off the root part of each quarter without allowing the leaves to separate. Divide the lettuce wedges between four plates. Take any loose or damaged leaves off the lettuce. Wash the lettuce in cold water and drain well. Trim the root end then cut into quarters. Slice off the root part of each quarter without allowing the leaves to separate. Divide the lettuce wedges between four plates. Pour the oil into a frying pan and place over a medium heat. Add the cubes of bread and fry for 3–4 minutes or until crisp, turning regularly until browned on all sides. Pour the oil into a frying pan and place over a medium heat. Add the cubes of bread and fry for 3–4 minutes or until crisp, turning regularly until browned on all sides. Peel the eggs, then place on a board and roughly chop. Peel the eggs, then place on a board and roughly chop. Mix the mayonnaise with the ketchup in a small bowl with 4 teaspoons cold water to make a smooth sauce. Mix the mayonnaise with the ketchup in a small bowl with 4 teaspoons cold water to make a smooth sauce. Drizzle the sauce over each wedge. Scatter the eggs, tomatoes and croûtons on top. Season with ground black pepper and serve. Drizzle the sauce over each wedge. Scatter the eggs, tomatoes and croûtons on top. Season with ground black pepper and serve. Recipe tips The cost of the ingredients here have been calculated using supermarket value lines and the recipe is designed to be made in conjunction with a low-cost store-cupboard. If you have a particularly large lettuce, you may wish to divide it into six instead and keep a third for another meal. You can prepare this salad ahead by cooking and chopping the eggs and tomatoes and making the dressing. Fry the croûtons then allow to cool and reheat in the microwave, or back into the pan for a few seconds just before serving if you like too. It’s best not to cut the lettuce more than a few hours ahead as the edges may go brown. You could add a handful of chopped toasted nuts or some grated cheese to this salad if you have some handy.