Simple layered salad
Method
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Bring a pot of salted water to the boil and add the potatoes. Cook until soft, then drain and leave to cool. When cool, put in a bowl with the spring onions, apple, horseradish and anchovies and fold all of the ingredients gently together.
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Separate the egg yolk from the egg white and finely chop both.
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To assemble the salad, put a layer of the lettuce at the bottom of a large glass bowl. Top the lettuce with a layer of potato salad (reserve a little potato salad), followed by a layer of carrots, beetroot, cucumber and a final layer of potato salad. As you are building up the layers, sprinkle the dill and cornichons throughout each layer and season with a little salt and pepper.
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Top the salad with the chopped egg and a final sprinkling of dill.
Ingredients
- 250g/9oz salad potatoes, diced
- ½ small bunch spring onions
- ½ apple, grated or finely chopped
- fresh horseradish (to taste), peeled and finely chopped
- 25g/1oz anchovies or pickled herring
- half a head of lettuce, shredded
- 2 carrots, grated
- 4 medium cooked beetroot
- 2 free-range eggs, hard boiled
- 6 cornichons, finely chopped
- a few sprigs of dill, finely chopped
- half large cucumber, seeds removed and finely chopped
- salt and freshly ground black pepper
Shopping List
Simple layered salad
Fruit and vegetables
Tins, packets and jars
Cooking ingredients
Dairy, eggs and chilled
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