Spanish Salata Recipe
Ingredients
| 450 g/1 lb white cabbage, finely shredded | ||
| Mayonnaise | 6 Tablespoon | |
| Capers | 1 Tablespoon, chopped | |
| 2 small cooked beetroot, diced | ||
| 100 g/4 oz whole green beans, cooked and cooled | ||
| Hard-boiled eggs | 2 , hardboiled | |
| 50 g/2 oz stuffed green olives, chopped | ||
| Seasoning | ||
Directions
1. Mix together the cabbage, mayonnaise and capers.
2. Spread over the base of a serving dish, preferably oblong or oval.
3. Arrange the beetroot in two lines, one at each end of the dish.
4. Put two lines of green beans, then the sliced eggs, and one central line of olives.
5. Sprinkle with seasoning and serve chilled.
2. Spread over the base of a serving dish, preferably oblong or oval.
3. Arrange the beetroot in two lines, one at each end of the dish.
4. Put two lines of green beans, then the sliced eggs, and one central line of olives.
5. Sprinkle with seasoning and serve chilled.
Chef
