Huzarensalade
Dutch salad

Potato and sea fruit salad

• A FEW LARGE LETTUCE LEAVES
• 2 EGGS, boiled 10 minutes and cut in pieces
• 3 POTATOES, peeled, cooked and cut
• 1 APPLE, peeled and cut
• 4 GHERKINS, cut
• 1 BEETROOT, peeled, cooked and cut
• 200 GRAM BEEF, cooked, in pieces
• 4 PICKLED ONIONS, cut
• 6 TBSP MAYONNAISE

• 6 POTATOES
• 150 GRAM SQUID, cut
• 100 GRAM PRAWNS
• 100 GRAM MUSSELS, cooked and peeled
• BUNCH OF CHIVES, chopped
• BUNCH OF RUCOLA, cut
• 2 RED CHILI PEPPERS, chopped finely
• 3 TBSP OLIVE OIL
• 1 TBSP LEMON JUICE

Put the lettuce leaves on a large plate. Mix all the other ingredients well together and put them in a heap on top of the salad leaves. Decorate with gherkins.

Cook the potatoes in the peel for 20 minutes, peel them, cut them in chunks and add olive oil, lemon juice, chili pepper and pepper and salt to taste. Let this stand for 15 minutes. In the mean time, stir fry squid, prawns and mussels for 5 minutes. Add this to the potatoes. Allow to cool down half an hour. Stir in the chives and the rucola.

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