Little Gem Salad With Fish Sauce Vinaigrette & Fried Eggs

• 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

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.

olive oil, eggs, gem lettuce, handful fresh mint, radishes, rice vinegar, fish sauce, sesame oil, sugar, freshly ground black pepper

Taken from food52.com/recipes/81844-little-gem-salad-with-fish-sauce-vinaigrette (may not work)