1. Hard-boil the eggs for the salad and the dressing: bring a small saucepan of water to the boil, gently slide in the eggs, boil for 10 minutes (12 if they are very fresh), strain off the hot water and cover with cold water. Peel when cold. Quarter 2 eggs for the salad
  2. Wash and dry the lettuce and scallions
  3. Next, make the dressing: Cut 2 eggs in half, sieve the yolks into a bowl, add the sugar, a pinch of salt and the mustard. Blend in the vinegar and cream. Chop the egg whites and add some to the sauce. Keep the rest to scatter over the salad. Cover the dressing until needed
  4. Cook the beetroot. Leave 5cm of leaf stalks on top and the whole root on the beet. Wash off the mud with the palms of your hands, so that you don't damage the skin. Cover with cold water and add a little salt and sugar. Cover the pot, bring to the boil and simmer for 1-2 hours depending on size
  5. To assemble the salads, arrange a few lettuce leaves on each of the 4 plates. Scatter a few quartered tomatoes and 2 hard-boiled egg quarters, a few slices of cucumber and 1 radish or 2 slices of beetroot on each plate. Garnish with spring onion and watercress. Scatter the remaining egg white (from the dressing) over the salad and some chopped parsley
  6. Put a tiny bowl or ramekin of Shanagarry Cream Dressing in the centre of each plate and serve immediately while the salad is crisp and before the beetroot starts to run. Alternatively, the dressing may be served in one large bowl