juice ½ lemon
3 tbsp olive oil
1 heaped tbsp capers
2 spring onions, finely sliced green ends only
1 head Lollo Rosso lettuce
1 Baby Gem lettuce
Cook the eggs in a pan of boiling water for exactly 8 mins.
Lift from the pan, cool under the cold tap, then peel and halve.
Whisk together the lemon juice, olive oil, capers and spring onions.
Toss together most of the dressing with the leaves.
Place on a serving dish, top with the halved eggs and drizzle over the remaining dressing.
Serve on its own or with slices of ham.
Recipe from Good Food magazine