Geneva salad
Instructions
Boil the potatoes in their skins.
Meanwhile clean the lettuce and cut into pieces, clean apples and sliced them.
Peel the potatoes and when they are cool, cut them into thin slices.
Place in a bowl of oil, vinegar, salt and mustard.
Beat well forming an emulsion with which to dress the salad.
Add the chopped nuts walnuts.
Ingredients and dosing for 4 persons
- 300 g of belgian salad (endive)
- 300 g of apples renette
- 300 g of boiled potatoes
- 4 tablespoons of olive oil
- 2 tablespoons of wine vinegar
- 1 tablespoon of mustard
- 4 pinches of salt
- 10 walnuts (optional)