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Country house salad

Matthew Fort from Market Kitchen
Matthew Fort's salad dressing combines olive oil with various vinegars - the key is remembering five parts oil to one part vinegar

Country house salad

Method

1. Chop the egg and tip it into a bowl to use as the base of the dressing.

2. Whisk in the olive oil and vinegars. Season with salt, pepper and Dijon mustard, to taste.

3. Arrange the salad leaves in a salad bowl, along with the tomatoes and cucumber. Drizzle the dressing over the salad and serve.

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Serves: 4

Prep: 15 min

Ingredients
1 hard-boiled egg
10 tbsp Olive oil
2 tbsp red wine vinegar, cider vinegar and rice vinegar, (mix the vinegars according your taste)
Dijon mustard, to taste
handful Little Gem Lettuce
handful butter head Lettuce
handful romaine lettuce
few Tomatoes, chopped
½ Cucumber, chopped