1 small cooked cauliflower
3 boiled potatoes
2 tomatoes
50 g ham or tongue (optional)
3 gherkins
a few lettuce leaves
4 tbls peas
2 tbls diced cooked carrot
2 tbls diced cooked turnip
50 g peeled prawns or shrimps (optional)
salt and pepper
3 tbls mayonnaise
3 boiled potatoes
2 tomatoes
50 g ham or tongue (optional)
3 gherkins
a few lettuce leaves
4 tbls peas
2 tbls diced cooked carrot
2 tbls diced cooked turnip
50 g peeled prawns or shrimps (optional)
salt and pepper
3 tbls mayonnaise
for the garnish
1 small diced cooked beetroot (beet)
50 g smoked salmon, cut into strips (optional)
4 olives
1 tbls capers
4 anchovy fillets (optional)
50 g smoked salmon, cut into strips (optional)
4 olives
1 tbls capers
4 anchovy fillets (optional)
method
1. Break the cauliflower into small sprigs.
2. Peel and dice the potatoes.
3. Skin, de-seed, and dice the tomatoes.
4. Cut the ham or tongue into small strips, if used.
5. Chop the gherkins and shred the lettuce leaves.
6. Put the vegetables, meat, and fish, if used, in layers in a salad bowl, sprinkling each layer with salt, pepper, and mayonnaise.
7. Garnish with the remaining ingredients.
2. Peel and dice the potatoes.
3. Skin, de-seed, and dice the tomatoes.
4. Cut the ham or tongue into small strips, if used.
5. Chop the gherkins and shred the lettuce leaves.
6. Put the vegetables, meat, and fish, if used, in layers in a salad bowl, sprinkling each layer with salt, pepper, and mayonnaise.
7. Garnish with the remaining ingredients.
serving amount
serves 4
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