Arles salad recipe
Recipe for Arles salad
Slice some boiled potatoes and quarter some boiled artichoke hearts. Mix together and dress with vinaigrette, sprinkle with chopped chervil and tarragon, and garnish with curly endive (frisee) and tomato quarters. Garnish with drained canned anchovy fillets arranged in a criss-cross pattern, with a stoned (pitted) black (ripe) olive placed in the centre. Pour some vinaigrette (seasoned with very little salt) over the garnish just before serving.