Frankfurter salad with mustard dressing

---

File:Franfurter salad with mustard dressing recipe.jpg

Franfurter salad with mustard dressing

Franfurter salad with mustard dressing - about this recipe

This meal is quick to prepare and would make a good lunchtime snack

Servings

Serves 4

Ingredients

• 675 g (1.5 lb) small new salad potatoes such as pink fir apple
• 2 eggs (not too fresh)
• 350 g (12 oz) frankfurters
• 1 butterhead or frisée lettuce
• 1 packet of young spinach leaves or rocket leaves, about 225 g (8 oz)
• A handful of chives, chopped (if in season)
• Dressing
• 2 tablespoons (30 ml)olive oil
• 3 tablespoons (45 ml) safflower oil or sunflower oil
• 1 tablespoon (15 ml) white wine vinegar
• 2 teaspoons (10 ml) American squeezy mustard
• 1 teaspoon (5 ml) caraway seeds, crushed in a pestle and mortar

Method

1. Bring the potatoes to boil and simmer for 15 minutes in lightly salted water
2. Drain, cover and keep warm
3. Hard-boil the eggs for 12 minutes, refresh in cold water, peel and cut into quarters
4. Make a corkscrew shaped score around frankfurter from one end to the other
5. Bring to the boil and simmer for 5 minutes, drain and keep warm
6. Add the salad ingredients to a bowl and whisk well until combined. Alternatively use a salad shaker or a screw-topped jar
7. Mix half of the dressing with the spinach leaves and the other half with the potatoes and the frankfurters
8. Divide the salad amongst 4 large plates and dress with th ehard-boiled eggs
9. Season to taste and serve immediately