INGREDIENTS
Salad
2 pre cooked new potatoes
6 Cos lettuce leaves
3 cherry tomatoes
1 hard boiled egg
Pinch of croutons
4 anchovies
Dressing
2 tsps Dijon mustard
1 dsp white wine vinegar
1 dsp olive oil
½ lime
Dressing Method
Put the Dijon mustard, white wine vinegar and olive oil in a bowl, squeeze in the lime juice and mix with a fork.
Salad Method
Slice the other 3 leaves into large chunks around 1 – 1 ½ cm cubes and place into the bowl. Drizzle 1 dsp of the dressing over the leaves and mix gently with your hands.
Place 3 uncut salad leaves into a bowl as a base. Place a handful of the mixed cut leaves into the bowl on top. Cut in to quarters the new potatoes and place in the bowl. Then add the anchovies uncut. Cut 3 cherry tomatoes in half and add to the bowl. Then quarter the hard-boiled egg and place on top followed by a pinch of croutons. Drizzle over the dressing as required.
