Tuesday, July 5, 2016

SALAD WITH EGGS, ANCHOVIES & LEMON VINAIGRETTE

This is a delicious salad to serve with fish or grilled chicken. It can also be a main course for lunch or a summer dinner.


Mixed salad greens for 2 servings
2 avocados, sliced
1 English cucumber, cut in half and sliced
1 cup (250 ml) cherry tomatoes, cut in half
2 hard-cooked eggs, sliced
6 canned anchovy fillets, drained

Vinaigrette Dressing
2 t (10 ml) Dijon mustard
3 T (45 ml) fresh lemon juice
1 large clove garlic, pressed or minced
 cup (75 ml) extra-virgin olive oil 
Sea salt and freshly ground black pepper

Place the Dijon, lemon juice, garlic, and olive oil in a jar fitted with a lid.
Shake vigorously or you can whisk in a small bowl.

Arrange salad ingredients on a platter.
Drizzle the dressing over the salad and season to taste with salt and pepper.

Serves 2

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