A Colourful Salad with Cornichons (Dill pickle in the U.S.)

OH's salad

Ingredients

 

A few baby potatoes, boiled and left to cool before removing the peel.

A few anchovies, left whole

A handful of croutons

One or two boiled eggs, shell removed

Half a cucumber

Baby pickled cucumbers (Cornichons)

Slices of turnip pickled in beetroot vinegar

2 or 3 tomatoes cut into wedges

A quarter of a cucumber

A few Queen green olives (pitted)

A few sprigs of flat leaf parsley

Extra Virgin olive oil

Method

 

Slice the potatoes into rings or wedges

Cut the eggs in half

Take the skin off the cucumber, if desired, and slice

Layer all the items on a round plate as in the photograph.  If you have a small bowl, place it in the centre with an olive, olive oil and parsley

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