- 1 head oakleaf lettuce
- 2 small heads of fennel or 1 large one
- 2 spring onions
- 4 tablespoons olive oil
- 4 tablespoons orange juice
- 3 teaspoons coarse-grain mustard
- 75g prosciutto, thinly sliced
- 2 hard-boiled eggs
- ½ tub cress
Cut and wash the oakleaf lettuce.
Chop the fennel and spring onions. Mix them with the oakleaf lettuce.
In a seperate bowl, combine the olive oil, orange juice and mustard to make a dressing.
Shell the eggs and cut into wedges.
Add the eggs, ham and cress to the salad and cover with the dressing.
This salad is for 4 people to share as a starter.