Salad Supreme (Party starters)

 

Serves 4

• 2 heads chicory
• 100 gr corn salad or watercress
• 1 yellow pepper, sliced into rings
• 2 firm tomatoes, cut into eight
• 1 small honeydew melon, scooped into balls
• 1 onion, cut into rings
• 100 gr Edam cheese, cut into strips
• 100 gr smoked ham, cut into strips
• 50 gr canned tuna fish
• 2 smoked trout fillets
• 50 gr canned prawns
• 1-2 spring onions, chopped finely
• Bunch fresh mixed herbs, chopped finely
• 4 tablespoons canola oil
• 1 tablespoon wine vinegar
• 1 tablespoon fresh lime juice
• Pinch sugar
• Salt and coarsely ground black pepper
• Pinch ground ginger
• 10 black olives

1. Wash the chicory and separate the leaves.
2. Drain the tua and break up with a fork ; skin and flake the trout fillets.
3. Drain the prawns, rinse through with cold water and allow to dry.
4. Beat the oil with the vinegar, lime juice, sugar, salt, pepper and ginger.
5. Arrange the salad ingredients in four individual cocktail glasses, sprinkle with the dressing and garnish with olives.

BON APPÉTIT