Old-Fashioned Salad With Shanagarry Cream Dressing

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READY IN: 15mins
SERVES: 4
UNITS: US

INGREDIENTS

Nutrition
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DIRECTIONS

  • 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.
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