Recipe courtesy of "Superfoods: Nutrient-Dense Foods to Protect Your Health" by Michael van Straten and Barbara Griggs, copyright 2006. Used by permission of Dorling Kindersley Limited. All rights reserved.
|1 head cos or iceberg lettuce||2 tbs milk|
|2 eggs||2 cloves garlic, chopped|
|4 firm tomatoes||A pinch of mixed herbs|
|1 large red pepper||1 1/2 tbs good wine vinegar or balsamic vinegar|
|1/2 cucumber||3 tbs extra-virgin olive oil|
|4 small boiled potatoes||12 pitted black olives|
|4 anchovy fillets|
Wash and dry the lettuce. Hard boil and halve the eggs. Wash and quarter the tomatoes. Deseed the pepper and slice into strips. Peel and slice the cucumber. Halve the boiled potatoes. Soak the anchovy fillets for 30 minutes in the milk, then drain and dry.
Make the dressing by adding the garlic and mixed herbs to the vinegar and oil. Mix thoroughly, and leave to stand while you prepare the salad. Line the salad bowl with the lettuce leaves. Arrange all the other ingredients in the middle, decorate with the olives and anchovy fillets on top, and add the dressing just before you eat. Toss and serve.
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