Wednesday, April 30, 2014

Salad #17 - Egg Salad

6 Eggs
1 Lettuce
1 bunch Watercress
Mayonnaise or Salad Dressing
1 Beetroot

Put the eggs into boiling water and boil fifteen minutes. Plunge into cold water till quite cold, peel and cut
into quarters. Wash and cleanse the watercress and lettuce and cut into pieces. Put a layer of this at the
bottom of the bowl, then one of eggs dipped in the dressing, then another of lettuce and egg until all are
used up, leaving plenty of lettuce for the top. Garnish with sprigs of watercress and slices of beetroot


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