Egg and Cress Salad
|Watercress||2 Bunch (200 gm)|
|Lemon juice||1 Tablespoon|
|Wine vinegar||1 Tablespoon|
|Olive oil/Salad oil||125 Milliliter (1/2 Cup)|
|Black pepper||1⁄4 Teaspoon|
Wash, pat dry and chill the cress.
Prick round end of each egg with a darning needle and place in a pan, cover with water bring to the boil and cook for 10 minutes.
Drain, cool, shell and chill the eggs.
Combine lemon juice, wine vinegar, oil, salt and black pepper in a jar.
Cover and shake well until creamy.
Arrange cress in a salad bowl, sieve 2 of the eggs and sprinkle over the cress with salt and pepper.
Sprinkle dressing over the salad and toss.
Garnish with remaining egg cut into slices.
Good with barbecued ham steak or pork chops.