Prep
10 mins

Cooking Time

Cooking
15 mins

Serves 2

Mixed

Ingredients

Serves: 2

  • • 150g new potatoes
    • 100g cherry tomatoes
    • 100g cucumbers
    • 1 stick of celery
    • 2 radish
    • 5g parsley
    • 5g chives
    • 5g dill
    • ½ bag Florette Mixed Leaf Salad
    • 100ml French vinaigrette

Method

  1. Place the new potatoes in a pain of cold salted water, bring to the boil and then reduce the heat so to gentle simmer until just cooked. Drain and leave to cool without running under cold water.
  2. Cut the potatoes into quarters and place into a clean mixing bowl.
  3. Cut the tomatoes in half and place into the mixing bowl.
  4. Peel the cucumber and cut in half lengthways, using a spoon scoop out the seeds. Cut each half in half again, lengthways, and then cut into cubes, roughly the size of the tomatoes. Add to the mixing bowl.
  5. Peel the celery stick so to remove the stringy bits, cut in half lengthways and then into cubes, add to the mixing bowl.
  6. Top and tail the radishes, thinly slice, and add to the bowl.
  7. Finely chop the herbs and add to the bowl with the Florette Mixed leaf salad.
  8. Pour in the vinaigrette and toss all the ingredients together.
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