Harlequin salad
Instructions
Boil the potatoes, peel them and cut them into thin slices; to firm up the eggs, remove the shells and cut into rings.
Wash and cut the lettuce, radicchio and carrot; cut into pieces the anchovies and reel off the olives.
Put everything in a bowl, drizzle with lemon juice, olive oil, mustard, salt and pepper and serve.
Ingredients and dosing for 4 persons
- 1 head of lettuce salad
- 1 head of radicchio rosso
- 1 carrot
- 2 potatoes
- 2 eggs
- 100 g of anchovy fillets
- 10 black olives
- 10 green olives
- 1 lemon
- 1 tablespoon of mustard
- Olive oil
- Salt
- Pepper