Spring salad with radish and cress

Boil the egg.

Finely chop half of the capers.

Cut the radishes into thin slices.

Peel the egg and crush it in a deep plate.

Add the vinegar with two to three tablespoons of water, olive oil, the finely chopped capers and some salt and pepper and mix everything into a smooth dressing.

Wash the lettuce leaves, dry them in a salad spinner or let them drain well in a colander.

Tear the leaves of the midrib.

Mix the lettuce, arugula, lamb's lettuce and radishes in a large salad bowl.

Put the dressing through it and cut the cress above it from the bed, garnish with the remaining whole capers.