185 g (6 oz) thin green beans, trimmed 2 hard-b
Oiled eggs, chopped
2 tablespoons chopped fresh
Parsley 60 g (2 oz) can anchovies, drained and chopped
½
Cucumber, d
Iced
1 tablespoon snipped
Chives 6 spring
Onions, chopped
3
Tomatoes, seeded and chopped
1
Lettuce, shredded
250 g (8 oz) cold cooked
Chicken, d
Iced 125 g (4 oz) cooked ham, d
Iced
250 g (8 oz) cooked new
Potatoes, sl
Iced small jar pickled red
Cabbage, drained
1 tablespoon capers, drained
1 quantity Vinaigrette Dressing
borage or nasturtium flowers, to garnish
METHOD:
Cook beans in a saucepan of boiling water for 6-8 minutes, until tender.
Drain, rinse under cold water, then cut into 5 cm (2 in) lengths with a sharp knife.
In a bowl, mix together chopped eggs, parsley and anchovies. In a second bowl, mix together cucumber and chives. In a third bowl, mix together spring onions and tomatoes.
Arrange shredded lettuce on a platter. Spoon the 3 mixtures on top of lettuce leaves with the diced chicken, ham, potatoes, red cabbage and green beans.
Scatter the capers over the top of the salad, then drizzle over the vinaigrette dressing. Garnish with borage or nasturtium flowers and serve at once.
Posted By: saima, karachi