185 g (6 oz) thin green beans, trimmed 2 hard-bOil
ed eggs, chopped
2 tablespoons chopped fresh Parsley
60 g (2 oz) can anchovies, drained and chopped
1 tablespoon snipped Chives
6 spring Onions
es, seeded and chopped
250 g (8 oz) cold cooked Chicken
d 125 g (4 oz) cooked ham, dIce
250 g (8 oz) cooked new Potatoes
d small jar pickled red Cabbage
1 tablespoon capers, drained
1 quantity Vinaigrette Dressing
borage or nasturtium flowers, to garnish
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