3 heads of lettuce.
2 teaspoonfuls green mustard leaves.
A handful of water-cresses.
Four or five very tender radishes.
1 cucumber.
3 hard-boiled eggs.
2 teaspoonfuls white sugar.
1 teaspoonful salt.
1 teaspoonful pepper.
1 teaspoonful made mustard.
1 teacupful vinegar.
2 tablespoonfuls salad oil.
Mix the dressing as for lettuce salad. Cut up the hearts of the
lettuce, the radishes and cucumber, into very small pieces; chop the
mustard and cress. Pour over these the dressing, tossing very lightly,
not to bruise the young leaves; heap in a salad-bowl upon a lump of
ice, and garnish with fennel-heads and nasturtium-blossoms.
This is a delightful accompaniment to boiled or baked fish.