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Garlic Salad

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  Lettuce leaves 6 Large, washed and shaken dry
  Hard boiled eggs 8 Medium, sliced
  Tomatoes 4 Medium, washed and sliced
  Green pepper 1 Small, white pith removed, seeded and finely chopped
  Anchovy fillets 8
  Finely chopped fresh parsley 1 Tablespoon
  Dry mustard 1⁄4 Teaspoon
  Salt 1⁄4 Teaspoon
  Freshly ground black pepper 1⁄4 Teaspoon
  Garlic 3 Clove (15 gm), crushed
  Olive oil 4 Tablespoon
  Tarragon/Red wine vinegar 1 Tablespoon
  Lemon juice 1 Tablespoon

Arrange the lettuce leaves on a large serving plate.
Place the egg and tomato slices on the lettuce leaves, in alternating layers, beginning from the centre of the dish.
Sprinkle on the chopped green pepper.
Roll up the anchovy fillets and arrange them on the outer edge of the dish.
To make the dressing, in a medium sized mixing bowl, combine the parsley, mustard, salt, black pepper and garlic cloves.
Slowly beat in the olive oil, vinegar and lemon juice.
Combine the mixture thoroughly and pour it carefully over the salad so that all the ingredients are thoroughly coated.
Place the salad in the refrigerator to chill for 15 minutes before serving.

Recipe Summary

Side Dish
Lacto Ovo Vegetarian

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