Garden Salad with Eggs, Tomatoes & Cheese

Name: Garden Salad with Eggs, Tomatoes & Cheese
Yield: Serves 4
Cuisine: Italian
Ingredients: Fresh chives, snipped for the garnish; 125 g grated English cheese, such as Red Leicester, Cheddar or Double Gloucester; 4 to 6 tablespoons salad cream., homemade or quality shop-bought; 4 to 6 spring onions, trimmed and diced; 2 small lettuces, with soft leaves; 4 large ripe tomatoes, quartered; ½ cucumber, sliced; 4 large free-range eggs, hard-boiled and quartered; Salt and pepper to taste

England

Preparation info

Serves
4

Difficulty
Easy

Appears in

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.

Ingredients

2 small lettuces, with soft leaves
4 to 6 spring onions, trimmed and diced
½ cucumber

Europe
United Kingdom
Italy
Mediterranean
Summer
Gluten-free
Vegetarian
England

Method

Wash and spin the salad leaves, then arrange them in four bowls or one big serving dish.
Arrange the sliced cucumber and tomatoes over the top of the leaves.
Add the hard-boiled egg quarters and then scatter the grated cheese over the top.
Spoon the salad cream over the salad in small dollops, for ease of spreading when eati