Saturday, 23 April 2016

A Colourful Salad with Cornichons (dill pickle in the US)


A few baby potatoes, boiled and left to cool before removing the peel.
A few anchovies, left whole
A handful of croutons
One or two boiled eggs, shell removed
Half a cucumber
Baby pickled cucumbers (Cornichons)
Slices of turnip pickled in beetroot vinegar
2 or 3 tomatoes cut into wedges
A quarter of a cucumber
A few Queen green olives (pitted)
A few sprigs of flat leaf parsley
Extra Virgin olive oil


Slice the potatoes into rings or wedges
Cut the eggs in half
Take the skin off the cucumber, if desired, and slice

Layer all the items on a round plate as in the photograph.  If you have a small bowl, place it in the centre with an olive, olive oil and parsley

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