1 carrot, boiled 1 swede, boiled 1 spring onion, boiled 2 oz (60 g) green beans, boiled 2 oz (60 g) green peas 3 tbsp capers 3 tbsp olives, different colors, without stones lettuce 2 oz (60 g) anchovy fillet 2 eggs, boiled 3 tbsp mayonnaise salt, ground black pepper to taste parsley and tarragon | Directions: Dice boiled carrot, swede, potato and green beans. Add green peas, capers, finely cut tarragon and parsley greens. Salt and pepper the vegetables, stir.
Put the salad mount-shape on a dish and cover it with mayonnaise. Arrange anchovy fillet on the salad lattice-like.
Decorate with olives, sliced hard-boiled eggs, and lettuce. |
