Ingredients
2 large eggs
10 green beans
trimmed and tailed
½ cup cherry tomatoes
3 new potatoes
cooked and sliced into 1cm rounds
1 tsp capers
drained
1/2 red onion
sliced into thin rings
¼ cup black olives
cos lettuce
crusty bread
to serve
lemons
to serve
4 anchovies
37ml extra virgin olive oil
2 tbsp red wine vinegar
1 tbsp dijon mustard
optional
Equipment
- 1 saucepan
- 1 large bowl
- 1 jar with lid
- 1 large plate
Instructions
- Place the eggs in a saucepan, cover with water and bring to the boil.
- Cook for 6 minutes and then remove and set aside.
- Blanch the beans in boiling water then refresh by plunging into iced water for a minute or so.
- In a large bowl, combine remaining salad ingredients (cherry tomatoes, potatoes, capers, red onion, olives).
- Make the dressing by pouring ingredients into a jar and shaking well.
- Just before serving, arrange the lettuce on a large plate and top with remaining salad ingredients.
- Peel and quarter the eggs and place these on top of the salad, then add the anchovies and pour over the dressing.
- Serve with crusty bread and a wedge of lemon.
Notes
Tip
The one thing that can compromise this salad a little also happens to be its key ingredient – the egg!
Tip
You really want a beautiful, fresh free-range egg here and to cook it just until the yolk is set with the slightest wobble right at the centre.
