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Wednesday, December 19, 2012,9:30 PM by

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Serves :

Preparation Time :
20 minutes

Cooking Time :
15 minutes

Preparation Method :

  • Lightly mix the apple, celery, beetroot and chicory together with the cress in a large salad bowl.
  • To make the dressing, whisk the mustard, sugar, cream and vinegar together.
  • Season to taste. Pour over the salad and toss together so that everything is coated in the dressing. Add the eggs, then serve at once.


  • 1 eating apple, cored and chopped 1 head of celery, sliced
  • 1 cooked beetroot, peeled and sliced
  • 2 heads of chicory, sliced
  • 1 punnet of mustard and cress, trimmed
  • 2.5 ml prepared English mustard
  • 2.5 ml sugar
  • 60 ml fresh single cream
  • 10 ml white wine vinegar
  • Salt and pepper
  • 3 eggs, hard-boiled and cut into wedges

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