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Categories:
eggs butterbread lettuce scallions cucumbers pickled beets radishes parsley dressing eggs brown sugar mustard malt vinegar cream
Viewed: 28 - Published at: 2 years agoIngredients
- 2 free-range eggs
- 1 head butterbread lettuce
- 4 small scallions or 4 spring onions
- 2 -4 tomatoes, quartered
- 16 slices cucumbers
- 4 sliced pickled beets
- 4 radishes, sliced
- chopped parsley, to garnish
- watercress, to garnish
- For the dressing
- 2 free-range eggs
- 1 tablespoon dark brown sugar
- 1 teaspoon dry mustard
- 1 tablespoon malt vinegar
- 2 -4 fluid ounces cream
Method
- Hard boil the eggs for the salad and the dressing and then peel when cold.
- Meanwhile, wash and dry the lettuce, scallions and watercress.
- Next make the dressing.
- Cut two of the eggs in half and press the yolks through a sieve into a bowl.
- Add the sugar, a pinch of salt and the mustard.
- Blend in the vinegar and cream.
- Chop the egg whites finely and add some to the sauce.
- Keep the rest to scatter over the salad.
- Cover the dressing until needed.
- To assemble, first arrange a few lettuce leaves on each of the plates.
- Scater a few tomatoes and 2 hard boiled egg quarters, a bit of cucumber and a radish on each plate.
- Just before serving add a slice of beatroot to each.
- Garnish with scallions and watercress.
- Scatter the remaining egg white and some chopped parsley over.
- Put a tiny bowl of the dressing in the centre of each plate and serve immediately.
- Alternatively, serve the dressing from one large pitcher.
