Spinach Cake with Herb Salad: Herb Salad

A salad of tiny lettuces and sweet herbs is a surprising and delicate thing. It must be dressed at the very last moment, with a very light hand. Use many different kinds of leaves; avoid anything too spicy or strong. Let the flavor of the herbs dominate. Belgian endive adds crunch and volume; so do mild watercress leaves and thinly sliced radish or young fennel. Garnish the plates with Soft-Center Hard-Cooked Eggs, if you like.