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 white 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. ---------------------------------------------------------------------------
Nutrition
Ingredients
