Layered summer salad
( SERVES 4 )
|2 cloves||Garlic, crushed|
|1 tsp||Dijon mustard|
|4 Tbsp||Red wine vinegar|
|8 Tbsp||Extra virgin olive oil|
|1 pinch||Sea salt and black pepper|
|350 g||New potatoes, cooked, cooled and sliced.|
|250 g||Green beans, cooked|
|4 large handfuls||Crisp lettuce leaves|
|1 small||Red onion, finely sliced|
|1||Red capsicum, thinly sliced|
|4||Tomatoes, cored and cut into wedges|
|½ cup||Pitted olives|
|4 Tbsp||Fresh mixed herbs|
- Place the garlic, mustard, vinegar and olive oil in a clean screw top jar and season with salt, freshly ground black pepper and a good pinch of sugar. Screw on the lid and shake well. Set aside.
- Tear the lettuce leaves into smaller pieces and place in a large serving bowl. Top with the potato slices, the beans, sliced onion, capsicum and tomatoes.
- Dry the eggs using kitchen paper and cut in half. Place on the salad with the olives, anchovies and chopped herbs.
- To serve, drizzle over the vinaigrette and toss gently.