English Garden Salad with Cheese and Eggs

Serves	2
Prep time	10 minutes
Cook time	5 minutes
Total time	15 minutes
Allergy	Egg
Dietary	Vegetarian
Meal type	Lunch, Main Dish, Salad, Side Dish, Snack, Starter
Misc	Child Friendly, Serve Cold
Occasion	Barbecue, Birthday Party, Casual Party, Easter, Formal Party, Valentines day
Region	British
By author	Karen S Burns-Booth

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 as enjoy the salad!

Ingredients

1 small lettuce, with soft leaves
4 spring onions, trimmed and diced
1/4 cucumber, sliced
12 cherry tomatoes, halved
3 large free-range eggs, hard-boiled and quartered
60g grated English cheese, such as Red Leicester, Cheddar or Double Gloucester
3 to 4 tablespoons salad cream., home-made or quality shop-bought
fresh chives, snipped for the garnish
salt and pepper to taste

Note

Directions

Step 1	Wash and spin the salad leaves and arrange them in two serving bowls.
Step 2	Arrange the sliced cucumber and halved cherry tomatoes over the top of the leaves.
Step 3	Add the hard-boiled egg quarters (6 per serving) and then scatter the grated cheese over the top.
Step 4	Spoon the salad cream over the salad in small dollops, for ease of spreading when eating the salad and then finish off by sprinkling the snipped fresh chives over the top.
Step 5	Serve with salt and pepper, to taste and some freshly sliced bread and butter for the ultimate English garden salad experience!
Step 6	NB: The cooking time is for the boiled eggs.