Quick and Easy

Little Gem Salad With Fish Sauce Vinaigrette & Fried Eggs

September 12, 2019
Photo by Rocky Luten. Food Stylist: Samantha Seneviratne. Prop Stylist: Sophie Strangio.
  • Prep time 1 minute
  • Cook time 4 minutes
  • Serves 1
  • Olive oil
  • 2 large organic eggs
  • 1 head Little Gem lettuce, cut into bite-size pieces
  • 1 handful fresh mint leaves
  • 4 radishes, thinly sliced
  • 1 tablespoon rice vinegar
  • 1 tablespoon fish sauce, plus more for seasoning eggs
  • 1 tablespoon sesame oil
  • 1 fat pinch sugar
  • Freshly ground black pepper, to taste
In This Recipe
  1. In a nonstick skillet, heat olive oil and fry the eggs sunny-side up. I like to cover them with a lid in the last few seconds to get rid of the slimy, oogery-boogery parts.
  2. Meanwhile, place the Little Gem lettuce, mint leaves, and radishes in a salad bowl. Add the vinegar, fish sauce, sesame oil, sugar, and black pepper. Toss with your hands.
  3. Plate the salad if you wish, or (as I often do) eat straight out of the bowl. Don't forget to top the salad with those fried eggs, which you can season lightly with more fish sauce.

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Eric Kim is a Senior Editor at Food52, where his weekly solo dining column, Table for One, runs every Friday morning. Formerly the Digital Manager at Food Network, he writes about food, travel, and culture and lives in a tiny shoebox in Manhattan with his dog, Quentin "Q" Compson. His favorite writers are William Faulkner, John Steinbeck, and Ernest Hemingway, but his hero is Nigella Lawson. You can follow him on Twitter @ericjoonho.