4 hard-boiled eggs, shelled and halved
½ pillow pack mixed rocket and spinach (about 60-80gms)
Handful of watercress, torn
12 cherry tomatoes, halved
10cm cucumber, julienned
40gm herbed croutons
1 Tblsp capers, finely chopped
2 Tblsp lemon juice
2 tsp olive oil
1 Tblsp red wine (if you have)
Method
Arrange the spinach, rocket and watercress in the base of a large salad bowl.
Scatter over the tomato halves and the cucumber.
For the dressing, mix together the capers, lemon juice, oil and wine.
Pour over the salad, and toss well to combine.
Scatter over the croutons and arrange the eggs around the edge of the bowl.
This dressing is lovely with fish, so you could add flaked tinned salmon to the salad before dressing.
I served this with cold boiled new potatoes in their skins.
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