Cornichon and Anchovy Salad
Salads • World
Description
Cornichon and Anchovy Salad
Ingredients
- Cornichons 10 pieces
- Salad Potatoes 3 pieces
- Anchovies 10 oz
- Onion 1 head
- Orange Bell Peppers 1 piece
- Chocolate eggs 2 pieces
- Vegetable Oil 4 tablespoons
- Champagne Vinegar 1 tablespoon
- Sunflower Seeds 2 tablespoons
- Basil to taste
- Salt to taste
- Ground Black Pepper to taste
Step-by-Step Guide
Step 1
Boil the potatoes, let them cool, and slice them thinly.
Step 2
Slice the peeled potatoes thinly. Dice all the other components into small cubes.
Step 3
Boil the eggs hard, peel them, and slice them thinly.
Step 4
Slice the onion and bell pepper into rings and marinate for 10-15 minutes. For the marinade, mix olive oil with wine vinegar, salt, pepper, and basil leaves.
Step 5
For the dressing, chop the cornichons and mix with olive oil.
Step 6
Combine the potatoes, eggs, marinated vegetables, and anchovy fillets. Dress the salad. Add salt and pepper.
Step 7
Before serving, sprinkle with sunflower seeds.
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