Salad with Dervilla’s Dressing

Salad
1 large head boston lettuce
1 butch watercress
half English cucumber
8 large radishes
16 cherry tomatoes, halved
8 small green onions

Dressing
6 hard-cooked eggs
3 tablespoons packed brown sugar
1-1/2 teaspoons dry mustard
1/4 cup malt vinegar
3/4 cup light cream

Salad: Arrange lettuce leaves on a large platter. Top with watercress. Arrange, either in group composition or scattered, cucumber, radishes, and tomatoes over lettuce.
Dressing: Cut eggs in half lengthwise; scoop out yolks and mash in bowl. Add sugar and mustard; mash together. Whisk in vinegar, then cream. Season with salt and pepper to taste. Coarsely chop egg whites. Mix about half into dressing; scatter remaining whites evenly over salad. Garnish with green onions. Serve dressing separately.
Makes about eight servings.

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