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EGGS ALA VINAIGRETTE

6 eggs 1 head of lettuce 8 tablespoonfuls of olive oil 1 tablespoonful of

chopped parsley 4 tablespoonfuls of vinegar 1 tablespoonful of chopped

gherkin 1 tablespoonful of chopped olives 1 tablespoonful of grated onion

Hard−boil the eggs, throw them into cold water; remove the shells and cut

them into slices lengthwise. Wash and dry the lettuce, arrange it on a small

meat platter, put over the top slices of hard−boiled eggs, letting one slice

overlap the other. Fill the center of the dish with sliced, peeled tomatoes.

Put a half teaspoonful of salt in a soup plate, add a saltspoonful of pepper

and the oil; put in a piece of ice and stir until the salt is dissolved. Remove

the ice, add all the other ingredients but the parsley, mix thoroughly, pour

this over the eggs, dust with parsley and serve as a supper dish.

 

 

 

 

 

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