Grand Sallet
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Modern RedactionIngredients:
A handful each of the young leaves of lettuce, sorrel, mustard, watercress, dandelion, spinach, radishes 
Method:Toss together the ingredients of the salad in a large bowl (but reserve half the capers, dates, alonds and orange segments for decoration). Arrange the leaves across the bottom of a wide, shallow dish. Meanwhile spear the rosemary sprigs into the pointed ends of five half lemons and hand with cherries. Place one in the middle of the dish and arrange the others around the edge. Slice four eggs lengthways and stick the reserved almonds and dates into these before arranging them between the half lemons. Quarter the remaining lemons and eggs and arrange in an alternating pattern around the rim of the bowl. Finally place the remaining orange segments around he very edge of the bowl's rim, sprinkle the capers on top and serve. |
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