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Ingredients
To make the Salad:
3 hard-boiled eggs
50 g lettuce, shredded
50 g carrot, grated
1 cooked chicken breast, diced (or use chopped turkey breast)
85 g tinned sweetcorn
2 small spring onions, sliced
60 g Red Leicester cheese, grated or diced roquefort or gruyere cheese
1 large or 2 small avocados diced
3 tomatoes, skinned & chopped
50 g lettuce, shredded
50 g carrot, grated
1 cooked chicken breast, diced (or use chopped turkey breast)
85 g tinned sweetcorn
2 small spring onions, sliced
60 g Red Leicester cheese, grated or diced roquefort or gruyere cheese
1 large or 2 small avocados diced
3 tomatoes, skinned & chopped
To make the Dressing
1 tbsp white wine vinegar
4 tbsp olive oil
1/4 tsp Dijon mustard
1/2 tsp caster sugar
1 tbsp double cream
salt & freshly ground black pepper
4 tbsp olive oil
1/4 tsp Dijon mustard
1/2 tsp caster sugar
1 tbsp double cream
salt & freshly ground black pepper
Method
- Remove the shells from the boiled eggs. Chop the egg whites and sieve the egg yolks. Layer up the salad in a flat-bottomed glass bowl in the order given, with the shredded lettuce first, then the grated carrot and so on.
- Add the remaining layers and then cover with the chopped egg white and top with the sieved egg yolk.
- To make the dressing, whisk together the vinegar, oil, mustard and sugar. Finally, whisk in the double cream and season to taste. Pour over the assembled salad.
