a. Place the eggs in a saucepan and cover with water.

b. Bring the water to a boil over medium heat.

c. Once boiling, reduce the heat and let the eggs simmer for 9-12 minutes.

d. Drain the hot water and transfer the eggs to a bowl of cold water to cool.

e. Once cooled, peel the eggs and set aside.

a. Wash and dry the lettuce, watercress, and mixed leaves (if using).

b. Tear the lettuce into bite-sized pieces and place them in a large salad bowl.

c. Chop the watercress and add it to the bowl.

d. Cut the tomato into wedges or dice it, depending on your preference, and add it to the bowl.

e. Squeeze the lime juice over the salad ingredients.

f. Peel the cucumber and slice it into thin rounds, then add them to the bowl.

g. If desired, chop the roasted peanuts and cilantro/coriander to sprinkle on top of the salad later.

a. Separate the yolks from the hard-boiled eggs and transfer them to a bowl.

b. Add vegetable or avocado oil, lime juice, rice wine vinegar, sugar, salt, and pepper to the bowl.

c. Whisk the ingredients together until well combined and smooth.

a. Pour the dressing over the salad ingredients in the bowl.

b. Use salad tongs or clean hands to gently toss and coat the ingredients with the dressing.

c. Continue tossing until all the ingredients are evenly coated.

a. Divide the salad among individual plates or bowls.

b. If desired, sprinkle the chopped peanuts and cilantro/coriander on top of each portion.

c. Serve the Laos Luang Prabang Salad immediately and enjoy!