Runway Salad

Ingredients

• 200 g green asparagus
• 1 head iceberg lettuce
• 4 eggs
• 1 cucumber
• 100 g radishes
• 1 bunch chives
• 2 tbsp olive oil
• 1 tbsp lemon juice
• 1 tsp wholegrain mustard
• salt and pepper

Method

1. Boil the eggs for 8 minutes until hard, cool under cold water, and peel.
2. Slice the asparagus lengthwise, blanch for 2 minutes in boiling water, and cool in cold water.
3. Cut the iceberg lettuce into wide strips and arrange as a white field on a large platter.
4. Slice the cucumber into thin ribbons and lay them along the sides of the lettuce.
5. Cut the eggs in half lengthwise.
6. Arrange the asparagus tightly in the center of the platter as a long runway.
7. Place the halved eggs on both sides of the asparagus runway as 'vehicles'.
8. Slice the radishes and scatter them decoratively over the salad.
9. Mix olive oil, lemon juice, mustard, salt, and pepper into a dressing and drizzle over the salad.
10. Garnish with chive sprigs as markings along the runway.

Serving notes

• Serve on a rectangular platter for best effect.
• Let everyone add the dressing themselves for a formal moment at the table.