Make sure that your hearts are nice and firm and you won’t go wrong with this simple salad.
Arrange the lettuce hearts in a salad bowl and sprinkle over with finely chopped watercress leaves and cut cress. Separate the white of the egg from the yolk, and sieve both. Then sprinkle over the salad. Put the ingredients of the French dressing in a lidded jar and shake vigorously. Pour over the salad before serving.
© 1998 Jennifer Paterson and Clarissa Dickson Wright estate. All rights reserved.