CookEat Recipe
Carmelite Salad
A chilled salad of hard-boiled eggs, cooked potatoes, pickled beetroot, onion and anchovies with a curry and mustard dressing.
Method
Steps
Step 1
Use the four cold ready-to-eat hard-boiled eggs and the two cold whole cooked potatoes. Quarter the eggs and place them in a bowl. Cut the same two potatoes into salad pieces.
Step 2
Drain the whole pickled beetroot and cut it into small pieces. Peel and finely chop the medium white onion. Drain the six small whole prepared anchovies from their oil and cut them into small pieces. Add all these ingredients to the eggs and potatoes.
Step 3
Shake the chilled finished salad dressing thoroughly, measure four tablespoons and gently mix it through the complete salad. Serve cold promptly; keep the prepared ingredients and salad covered and refrigerated at 4°C or colder until serving.
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