Garden Salad with Eggs, Tomatoes & Cheese



Preparation info

  • Difficulty


  • Serves


Appears in

Lavender & Lovage: A Culinary Notebook of Memories & Recipes From Home & Abroad

Lavender & Lovage

By Karen Burns-Booth

Published 2019

  • About

An English summer garden of salad vegetables on a plate. Served with fresh free-range eggs, traditional English cheese and a generous dollop of the queen of all English dressings, salad cream. This is best served with freshly sliced bread and butter, for cucumber or egg sandwich making to enjoy with the salad.


  • 2 small lettuces, with soft leaves
  • 4 to 6 spring onions, trimmed and diced
  • ½ cucumber, sliced
  • 4 large ripe tomatoes, quartered
  • 4 large free-range eggs, hard-boiled and quartered
  • 125 g grated English cheese, such as Red Leicester, Cheddar or Double Gloucester
  • 4 to 6 tablespoons salad cream., homemade or quality shop-bought
  • Fresh chives, snipped for the garnish
  • Salt and pepper to taste


  1. Wash and spin the salad leaves, then arrange them in four bowls or one big serving dish.
  2. Arrange the sliced cucumber and tomatoes over the top of the leaves.
  3. Add the hard-boiled egg quarters and then scatter the grated cheese over the top.
  4. Spoon the salad cream over the salad in small dollops, for ease of spreading when eating the salad. Finish off by sprinkling the snipped fresh chives over the top.

    Season with salt and pepper to taste and serve with freshly sliced bread and butter for the ultimate English garden salad experience.