Ingredients
- 1.5 pounds new potatoes
- 1 cup green peas (fresh, cooked)
- 3 green onions, chopped
- 1/4 pound sliced ham (thin slices)
- 4 eggs, hard boiled, sliced
- 8 stalks asparagus, cooked
- 10 pounds tomatoes cut into thin wedges (2 medium tomatoes)
- For Dressing
- 1/2 cup vegetable oil
- 1/4 cup white wine vinegar
- 1 teaspoon fresh chervil, minced
- 1/2 teaspoon Dijon mustard
- Salt and pepper to taste
How to Make
-
Step 1: Cook potatoes till tender, drain and set aside. Cut potatoes into thin wedges.
-
Step 2: Whisk dressing ingredients together, and drizzle enough over potatoes to coat. Toss gently and add peas and onions.
-
Step 3: Line shallow platter with lettuce and pile water cress in down the center, spoon potatoes on either side of the watercress
-
Step 4: Arrange eggs and sliced meat on top of the potatoes watercress and asparagus, and tomatoes at the ends of the platter.
-
Step 5: Drizzle a bit of the remaining dressing over asparagus, and serve the remaining dressing on the side.
Tips & Variations
- Lettuce
- Watercress
We hope you enjoy this recipe!
This page is built for your convenience in the kitchen.
If you want helpful tools, tips and recipes from our community of real cooks, please consider signing up.
Oh... And one more thing... We also have some pretty wild forums.