Spinach And Egg Salad
|Fresh spinach||1 Pound (450 Gram)|
|Spring onions||1 Bunch (100 gm)|
|Freshly ground black pepper||To Taste|
|Freshly grated nutmeg||1 Teaspoon|
|White wine vinegar/Lemon juice||1 Tablespoon|
|Hard boiled eggs||2 (To Garnish)|
Remove and discard any coarse stems from the spinach, then chop roughly, using the double-bladed chopping knife.
Trim the spring onions and chop.
Mix with the spinach and add seasoning and nutmeg to taste.
Mix the oil and vinegar together thoroughly.
Pour over the spinach and toss gently.
Taste and adjust the seasoning.
Chop the eggs, using the double-bladed chopping knife, and sprinkle over the spinach.