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Serves 2
Ingredients
½ bunch watercress
1 ripe Corella pear, peeled and sliced
Shaved Parmesan cheese
3 eggs
Dressing
3 tbsp whole egg mayonnaise
1tbsp seeded mustard
1tbsp white wine vinegar
½ tsp sugar
FOODWORKS
Method
Wash and dry watercress. Pick off the large stalks and discard.
Place 3 eggs into a saucepan of coldwater. Bring to boil and time for 3 minutes, then run under cold water and peel.
Whisk all dressing ingredients to a smooth sauce.
Scatter the halved eggs, pear and parmesan over the watercress and drizzle with dressing.
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