Crunchy salad with old-style vinaigrette

Serves 4

• 4 heads of endive
• 200g lamb's lettuce
• 2 red onions
• Parsley
• 2 hard-boiled eggs
• old-style dressing 

Preparation 

Eggs: Cook eggs in boiling water for 10 minutes. Cool with cold water and peel off shell. 

Salad: Clean the endive. Remove the outer leaves and save for the garnish. Dice the rest of the endive. Mix with the lamb's lettuce, chopped onions, chopped parsley and drizzle generously with Natura old-style vinaigrette.

Finish with the boiled eggs.