This sensational salad is an ideal light lunch or supper on its own or can be served as a side dish with a steak or salmon. The flavours just burst out and it’s a lovely way to use up veggies at the end of the week… Feel free to change ingredients – sweet potato can be used as well as zucchini or spinach…
Don’t be afraid to use anchovies – they are essential in the dressing as they add a fabulous tang to the whole salad… The fresh herbs are so fresh and bright – this is a seriously good salad!
6-8 baby potatoes
Salt and pepper
1 clove of garlic grated
1 tablespoon chopped anchovy
1 tablespoon chopped capers
2 teaspoons Dijon mustard
4 tablespoons white wine vinegar
⅓ cup extra virgin olive oil
250 grams Green beans
4 large eggs
1 tablespoon thinly sliced chives
2 tablespoons roughly chopped parsley
2 tablespoons roughly chopped basil
6 to 8 anchovy fillets, optional, for garnish
Handful of rocket leaves, optional
Bring a large pot of well-salted water to a boil
Add the potatoes and cook at a brisk simmer until the potatoes are firm but easily pierced with a skewer
Remove and let cool slightly then slice in half – you can use larger potatoes and cut into thick slices
Top and tail the beans
Simmer in salted water until firm-tender, about 3 to 4 minutes, then cool under running water and pat dry.
Cook the eggs in a medium pot of water for about 8 minutes for a somewhat soft-centered yolk or 9 minutes for a firmer yolk.
Cool the eggs immediately in ice water, then crack and peel
Cut each egg in half and season lightly with salt and pepper.
In the meantime stir together the garlic, anchovy, capers, mustard and vinegar
Slowly whisk in the olive oil
Season to taste with salt and pepper
Whisk again before using if the dressing separates
Gently combine the beans and potatoes, using hands to toss, and pile onto a platter
Sprinkle with chives, parsley and basil and arrange the eggs over the top
Garnish with anchovy fillets and rocket leaves if desired.
Bon Appetit! 🙂