A simple summer salad

Just right for this time of year

The ingredients of this could vary, but I like it as is and make it plentifully in the summer. Put on six eggs to boil and, when they have cooked for about four minutes, take them out and leave them to cool -- or just refill their cooking pan with cold water and leave them in it.

Take a green lettuce. How about a butterhead or some cos -- or just any proper floppy lettuce from your garden? Wash it and dry it well and put it in a bit wide bowl. Now add a small bunch of radishes, topped and tailed as necessary (although you can eat the green tops, too) and cut into slices. Chop a bunch of spring onions into small pieces. Tap the eggs all around --I tend to bash them on the side of the sink-- so that the shell cracks. Peel it off, rinse and dry the eggs and cut them in half. Fluff up all the ingredients in the bowl and add the eggs. Dress the salad at the last minute with a dressing of three parts extra virgin olive oil to one part white wine vinegar or lemon juice. Season well. You could add some finely chopped fresh herbs, such as parsley or, my favourite, chervil.

That's it. Just a simple summer salad. You could serve it with some cheese and bread -- or with the leftover ham from the next recipe.