Egg Ribbon Salad

Was headed to a buffet for dinner the other night (a friend had sold it to me with such zeal that I had to have a light lunch to do it justice), and so decided to make a light salad for lunch. This salad is incredibly quick to make, and lightly dressed with a sweet and sour asian style dressing. I used fish sauce in my dressing, to add a nice sour and salty zing, but if you're making a vegetarian version, any flavoured salad vinegar, such as a sherry or cider vinegar can be used to add sourness. The preparation time is around 10 minutes, and the cooking and assembling another 10 minutes. 

Ingredients

• 3 eggs
• 1 tbsp butter
• 1 medium purple onion, chopped into cubes
• 1 tomato, chopped into cubes
• 1 inch ginger, sliced into matchsticks
• 1 tbsp jalapeños, roughly chopped
• 1 tbsp olive oil
• 1 tsp soy sauce
• 1 tbsp fish sauce
• 1 tsp honey
• pepper to taste

Method

1. Beat the eggs and add a little salt and pepper to taste.
2. Heat the butter in a pan, and when hot, and turning brown, add the eggs, spread around and then lower the heat and cover.
3. Cook for a minute on low heat to create a thin and firm omlette and flip it around.
4. Cook on the other side on a low flame to create a thin and brightly yellow omelet.
5. Take it off the pan and set aside to cool.
6. Mix the olive oil, fish sauce, soy sauce and honey and beat around in a large bowl with a fork to create an emulsion. The fish sauce adds the required saltiness to the salad, but in case you're using salad vinegar in its place, add a little salt to the dressing.
7. Add the chopped onion, ginger, jalapeños and tomato to the dressing and toss around.
8. In the meantime, the omelet would have cooled. Roll it and cut it into ribbons.
9. Add these ribbons of egg to the salad and toss it around to ensure that the dressing evenly coats the egg. Be careful while tossing the egg to prevent the egg ribbons from snapping.
10. Serve up either by itself or as an accompaniment to the main.