Pump Stop Salad

Ingredients

• 4 medium waxy potatoes
• 4 eggs
• 2 large pickles
• 1 red onion
• 100 g lamb's lettuce
• 2 tbsp mild olive oil
• 1 tbsp white wine vinegar
• 1 tsp coarse mustard
• salt and pepper to taste

Method

1. Peel the potatoes, slice, and boil for 10 minutes until just tender. Let cool.
2. Boil the eggs for 8 minutes until hard, cool in cold water, peel, and halve lengthwise.
3. Slice the pickles lengthwise into thin strips.
4. Cut the red onion into thin rings.
5. Mix olive oil, vinegar, mustard, salt, and pepper into a dressing.
6. On each plate, lay a strip of lamb's lettuce as the 'sidewalk'.
7. Arrange the potato slices in a straight line as the pump base.
8. Place the egg halves upright against the potato row, rounded side out, as the pump column.
9. Lean the pickle slices diagonally against the eggs as the pump hose.
10. Scatter the onion rings over the salad.
11. Drizzle the dressing over everything.

Serving notes

• Serve strictly in rows so the pump silhouette is clear.
• Add a slice of rye bread for extra austerity.