Marguerite Salad

Ingredients

• 4 cups Garden cress (Quantity estimated (not specified in original recipe))
• 4 large Eggs (Quantity estimated (not specified in original recipe))
• 4 tablespoons French dressing (Quantity estimated (not specified in original recipe))
• 1/2 teaspoon Salt (For French Dressing. Quantity estimated (not specified in original recipe))
• 1/4 teaspoon Black pepper (For French Dressing. Quantity estimated (not specified in original recipe))
• 1/8 teaspoon Cayenne pepper (For French Dressing. Quantity estimated (not specified in original recipe))
• 2 tablespoons White wine vinegar or lemon juice (For French Dressing. Quantity estimated (not specified in original recipe))
• 6 tablespoons Olive oil (For French Dressing.)

Instructions

1. 1Hard boil the eggs. Once cooled, peel and cut the whites into eighths lengthwise.
2. 2Arrange the garden cress on a serving dish. In the center, arrange the egg whites to resemble petals of a flower, and sift the yolks into the center.
3. 3In a small bowl, whisk together salt, pepper, and cayenne pepper. Add the oil and whisk. Then add the vinegar or lemon juice, a few drops at a time, whisking until an emulsion forms.
4. 4When ready to serve, sprinkle the salad with French dressing and toss gently to combine.