Old-fashioned Salad With Shanagarry Cream Dressing

Total Time: 15 mins Preparation Time: 15 mins

Ingredients

• Servings: 4
• 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
• 2 free-range eggs
• 1 tablespoon dark brown sugar
• 1 teaspoon dry mustard
• 1 tablespoon malt vinegar
• 2 -4 fluid ounces cream

Recipe

• 1 hard boil the eggs for the salad and the dressing and then peel when cold.
• 2 meanwhile, wash and dry the lettuce, scallions and watercress.
• 3 next make the dressing.
• 4 cut two of the eggs in half and press the yolks through a sieve into a bowl.
• 5 add the sugar, a pinch of salt and the mustard.
• 6 blend in the vinegar and cream.
• 7 chop the egg whites finely and add some to the sauce.
• 8 keep the rest to scatter over the salad.
• 9 cover the dressing until needed.
• 10 to assemble, first arrange a few lettuce leaves on each of the plates.
• 11 scater a few tomatoes and 2 hard boiled egg quarters, a bit of cucumber and a radish on each plate.
• 12 just before serving add a slice of beatroot to each.
• 13 garnish with scallions and watercress.
• 14 scatter the remaining egg and some chopped parsley over.
• 15 put a tiny bowl of the dressing in the centre of each plate and serve immediately.
• 16 alternatively, serve the dressing from one large pitcher.