RECETAS Y COCINA

Ingredients

• 1 lb (approximately 2 cups) potatoes peeled and sliced
• 1 onion cut in rings
• 1 large green pepper sliced into rings
• 20 stuffed olives
• 6 anchovies fillets
• 1 cup olive oil
• 1 head of cabbage
• 2 cloves minced garlic
• 1/4 tsp mustard
• 1/4 tsp pepper
• 1 tbs sugar
• 1/4 tsp lemon juice
• 1/4 tsp tarragon

Preparation

Wash potatoes then cook in boiling water until soft.

When cooled peel and cut into slices.

On separate salad plates add a cabbage bed cut into small slices.

Cover with the sliced potatoes, onion rings, pepper rings, and stuffed olives.

Cover with anchovies.

In a separate bowl combine garlic, mustard, tarragon, lemon juice, and mix well.

Add olive oil and sugar.

Pour mixture liberally over salad plates.

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