To make the dressing, mix the herbs, capers, oil and vinegar together and season to taste with salt and pepper. Toss half the dressing into the baby leaf salad with the almonds and place on the base of 4 serving plates.
Mix together the peas, carrot and round lettuce, then toss in the remaining dressing. Place a pile on top of the baby leaf salad and top with a poached egg. Serve immediately.
Try replacing the baby leaf salad and round lettuce with bistro salad and cos lettuce. Try serving without the egg for a great side salad at barbecues.