Vegetable and Fish Salad
- 1/2 head German celery, cut small
- 1/2 pound fresh asparagus, cut
- 6 baby carrots, cut in sliced
- 1 small head cauliflower, broken into flowerets
- 1/4 pound string beans, inch-lengths
- 1/4 pound wax beans, inch-lengths
- 4 medium-sized boiled potatoes, diced
- 1/2 cup cut truffles
- 1/2 cup sliced olives
- 1/4 pound smoked salmon, flaked
- 6 anchovies, cut up
- 1 head lettuce
- About 3/4 cup mayonnaise
Cook celery, asparagus, carrots, cauliflower and beans separately in small amounts salted boiling water, drain and cool. Mix with remaining ingredients, serve on lettuce leaves. Serves 6.
Serves 6 People
Serves 6 People
Submitted by Jun 4, 2009
15 min
30 min
45 min