Monday, 9 February 2015

A simple spring salad for lunch

Good quality mozarella cheese cut into slices
A large beef tomato cut into similar size slices
A little gem lettuce washed....leave the leaves whole
Baby potatoes, with or without skin to your preference
A boiled egg or two peeled and cut into quarters
Half a cucumber, washed and semi peeled, cut into chunks

Put the lettuce leaves on a plate first, followed by cucumber, potatoes and boiled eggs.  On the other half of the plate, layer the tomato slices with the cheese slices as shown in the photograph.

Can be served with:
French dressing plus salt and pepper
Extras could include:
Cooked or tinned green beans
Chopped anchovies
Basil leaves

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