A summer salad bursting with fresh flavours.
Ingredients
- 500g pack new potato, halved if large
- 4 eggs
- 250g pack small mushrooms, sliced
- 3 tbsp balsamic vinegar
- 3 tbsp olive oil
- 1 small garlic clove, crushed (or squeeze garlic paste)
- 2 Little Gem lettuces, leaves separated
- 4 slices thick ham, torn into bite-size pieces
Method
- Boil potatoes for 15-20 mins or until tender, adding the eggs for the final 8 mins as the potatoes cook. Drain both and cool under running water until just warm.
- meanwhile, put the mushrooms into a bowl and toss with 2 tbsp balsamic vinegar and seasoning. leave to marinate while you peel and halve the eggs.
- To serve, add the remaining balsamic vinegar, the oil and garlic to the mushrooms and stir together. Put the potatoes, lettuce leaves and ham into a large serving bowl and toss with the dressed mushrooms. Top with the eggs and serve.
