Egg and Tomato Salad with Marigold & Chive Flowers
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| Serves | 1 |
| Prep time | 15 minutes |
| Allergy | Egg |
| Meal type | Lunch, Salad, Side Dish, Snack, Starter |
| Misc | Gourmet, Pre-preparable, Serve Cold |
| Occasion | Barbecue, Birthday Party, Casual Party, Formal Party |
| Region | British |
| By author | Karen S Burns-Booth |
A delightful salad made with fresh eggs, tomatoes, cucumber and mint, as well as being dressed for summer with marigold and chive flowers. This salad is colourful and makes a wonderful luncheon dish as well as being perfect for picnics.
Ingredients
- 3 or 4 large lettuce leaves per person
- 1 chive flower per person
- The petals of 1 marigold flower per person
- 5 or 6 fresh mint leaves per person, roughly chopped if large
- 1 to 1 ½ tablespoons salad cream
- 4 fresh chives per person, snipped
- 1 large tomato per person, washed and cut into wedges
- 1 large hard boiled egg per person, peeled and quartered
- 1” (2:5cm) of cucumber per person, washed and cut into thin slices
- Salt and pepper, to taste
Note
A delightful salad made with fresh eggs, tomatoes, cucumber and mint, as well as being dressed for summer with marigold and chive flowers. This salad is colourful and makes a wonderful luncheon dish as well as being perfect for picnics.
Directions
| Step 1 | Arrange the lettuce leaves in a bowl, shredding them if they are very large. (wash and spin them beforehand) |
| Step 2 | Place the sliced cucumber in and amongst the lettuce leaves and then add the quartered hard-boiled eggs and tomato wedges. |
| Step 3 | Snip the chives and scatter over the salad, reserving a little for a garnish later. |
| Step 4 | Spoon the salad cream over the salad in small dollops and then scatter the mint leaves over the top. |
| Step 5 | Finally, scatter the marigold petals over the salad along with the small purple petals from the chive flower and finish with some more snipped chives to serve. Allow diners to add salt and pepper to taste. |
