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English Garden Salad with English Mustard VInaigrette topped with eggs Fresh english vegetables including apples, carrots, watercress, lettuce, fresh peas, eggs, and cheddar cheese

English Garden Salad with English Mustard Vinaigrette

This English Garden salad is much more than just a salad, it can be served as a light summer lunch in the garden under the sun.
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Prep Time 15 minutes
Cook Time 10 minutes
Total Time 25 minutes
Servings: 4
Course: Lunch, Salad
Cuisine: British
Ingredients Method

Ingredients
  

For the Salad
  • 80 g Watercress
  • 1 Little Gem Lettuce Shredded
  • ½ Head of Iceberg Lettuce Shredded
  • 100 g Fresh Peas
  • 1 Medium Carrot Grated
  • 4 Radishes Thinly Sliced
  • ½ Cucumber Thinly Sliced
  • 1 Celery Stick thinly cut into Matchsticks.
  • 15 g Celery Leaves
  • 1 Apple thinly cut into Matchsticks.
  • 100 g Cheddar Cheese Diced
  • 2 Eggs
English Vinaigrette
  • 2 Tbsp White Wine Vinegar
  • 1 Tbsp English Mustard
  • 6 Tbsp Rapeseed Oil
  • 5 g Fresh Parsley Chopped
  • 5 g Fresh Chives Chopped
  • Salt / Pepper to taste

Method
 

  1. Bring a pan of water to a boil and cook the eggs for 6-10 minutes depending on the preferred level of doneness. Once cooked, immediately run under cold water until the eggs have cooled. Peel, and set aside.
  2. In a large bowl, mix all the other salad ingredients together.
  3. To make the dressing, whisk together the vinegar and mustard. Then, slowly pour in the oil a few drops at a time, whisky constantly to allow the oil and vinegar/mustard mix to emulsify. Finish with the chopped herbs and season to taste.
  4. Spoon into a serving bowl and serve with the eggs cut in half on top.