I discovered this simple recipe in one of my cook books and immediately it’s became my favourite winter salad.
The base are boiled eggs, new potatoes, green leaves and vinaigrette sauce and the rest depends on your mood, season or content of your fridge. I experimented with adding salami, blue cheese (mostly St Agur), red peppers or slices of radish (in the season) and they all worked quite well.
For the basic version you will need:
Green leaves (I use lamb salad, rocket, different forms of watercress and sometimes spinach)
Eggs (2 per person)
Few new potatoes
Fresh mint and parsley
Olive oil, white wine vinegar and mustard
Salt and fresh black pepper
To make vinaigrette mix oil, vinegar, mustard and pepper. It’s best to combine mustard with vinegar first and then add olive oil slowly whisking to make it to together. You will learn to choose the best ratio of ingredients for you – some people like to add more mustard, some prefer it milder, just find what works best for you.
Arrange leaves on individual plates, add few leaves of fresh mint, parsley or any other herbs you like (i.e. chive). Cook potatoes in salted boiling water and when soft sprinkle some good quality oil, dill and salt over them. Hard-boil eggs (around 8 minutes in slightly salted simmering water, you may add few drops of vinegar for easier peeling) and cut them in quarters.
Arrange everything on a plate, add few thin slices of onion, pour the sauce over and serve.
I am sure you will love it!