Emile Salad

Ingredients

• •2-3 celery stalks
• •3 tomatoes
• •2 banana peppers
• •1 large beetroot
• •2 eggs
• •1 tube anchovy paste
• •5-6 green olives
• •5-6 black olives
• •1 tbsp chopped parsley
• •1 small cup olive oil
• •1 small cup vinegar
• •2 tsp salt
• •2 tsp mustard
• •Less than 1 tsp black pepper

Preparation

1. 1

   First wash the beetroot well. Then cut into small pieces.

2. 2

   Peel the tomatoes and cut into slices. Quarter the slices. Seed the peppers and cut finely.

3. 3

   Hard-boil the eggs. Peel them. Cut into rings.

4. 4

   Finely slice the celery stalks too. Set the egg and anchovy aside and mix the other ingredients. Add the olives and transfer the salad to a clear dish. Place the anchovy and eggs on top. Whisk the olive oil, vinegar, salt, mustard and pepper in a bowl. Mix the dressing into the salad and serve.