Monte Carlo Salad Recipe |
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You will need :- 8 oz. new potatoes, cooked 1 7 oz. can tuna fish 1 2 oz. can anchovy fillets 4 tablespoons lemon French dressing 4 tomatoes 4 sticks celery 8 black or green olives (optional) 1 heaped tablespoon mixed fresh herbs, chopped (parsley, chives, mint, as available)
Preparation Time :- 10 minutes
Slice cooked potatoes thinly. Drain tuna fish and roughly flake. Drain anchovy fillets and chop. Add liquid from tuna fish and oil from anchovies to French dressing (see method, recipe Vegetarian Sunburst Salad). Slice tomatoes thinly. Clean and chop the celery.
Place a layer of potatoes in a salad bowl, sprinkle with half the dressing, top with a layer of tuna fish and anchovies, then a layer of celery and tomatoes. Repeat layers, ending with celery and tomtatoes.
Decorate with the whole or halved olives and sprinkle with the chopped herbs.
Note: To make lemon French dressing, substitute 2.5 tablespoons lemon juice for the 2 tablespoons vinegar in basic French dressing recipe. Serves 4.
Quick Tip
Making celery curls: cut celery into 2 inch pieces. Cut into thin horizontal strips. Leave in cold water for halt an hour; they will then curl.
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