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SALADE MANETTE

Serves 4

Ingredients:
-500g potatoes
-1/2 bunch watercress
-90g cooked beetroot
-4 anchovy fillets
-1 garlic clove, crushed
-parsley
-1 tablespoon cider vinegar
-2 tablespoons olive oil
-1/2 teaspoon mustard
-salt, pepper

Preparation:
-Trim off the stems and thoroughly wash the watercress in cold water. Drain well. Peel and dice the beetroot into small cubes.
-Cook the potatoes in their skins in boiling salted water for 40 minutes or until still quite firm. Drain and leave to cool. Peel the potatoes when they are lukewarm and slice.
-In a salad bowl, put in the sliced potatoes, watercress, beetroot, and garlic. Mix and add the vinaigrette (mix together mustard, cider vinegar, olive oil, salt and pepper).
-Garnish with anchovy fillets and sprinkle with finely chopped parsley.

Note: It is important to serve the potatoes lukewarm, as the salad will taste much better.

- Marie-Francoise Gaff-Deletraz

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