Ingredients to make Riverside Salad:
- 1 endive head.
- 4 lettuce hearts.
- 2 tomatoes.
- 4 white and cooked asparagus.
- 12 canned anchovy fillets.
Dressing:
- Oil
- Wine vinegar
- 2 hard-boiled eggs.
- Green olives.
- Black olives.
- 1 spring onion (julienne).
- 2 cloves of finely chopped garlic.
How to make Riverside Salad:
Put the tomato cut into thin slices at the bottom of the dish and clean the vegetables on top. Asparagus, olives, thinly sliced eggs and anchovies. Season with salt and oil and vinegar.
