Dressed Allotment Salad
This recipe combines tender new potatoes, crisp runner beans, and refreshing radishes in a delightful summer salad. Topped with quartered eggs and drizzled with a creamy and tangy salad cream, this dish is perfect for a light and satisfying meal. Serve this vibrant salad as a main course or as a side dish for a delicious addition to any menu.
— Constant Cookbook
Ingredients
- 400g new potatoes
- 4 eggs
- 300g runner beans , stringed and sliced
- 85g radishes , trimmed and sliced
- 1 robust lettuce, like Little Gem lettuce or Webb's
- 2 tbsp olive oil
- 3 tbsp white wine vinegar
- 1 tbsp English mustard
- 142ml tub single cream
- pinch cayenne pepper
Instructions
- For the salad cream: whisk all ingredients together with a pinch of salt. (Make it several hours ahead and it will thicken naturally.) 2 Cook the potatoes in a large pan of boiling salted water for about 15 mins until tender when prodded with a fork. With about 8 mins left, drop the eggs in and cook together with the potatoes. Drain and set aside to cool, then slice the potatoes and peel the eggs.
- Cook the runner beans in boiling salted water for 4-5 mins until just cooked, then drain and refresh in iced water. Drain again and set aside.
- Break the lettuce into leaves, wash and spin if necessary. Line a large salad bowl with the leaves, then in a separate bowl toss all the vegetables together with the oil. Pile the vegetables on top, then quarter the eggs and place around the outside. Serve the salad cream on the side for spooning over.
Cook Time
20M
Prep Time
PT20M
Yield
Serves 4
Nutrition
- Calories: 324 calories
- Fat Content: 21 grams fat
- Saturated Fat Content: 7 grams saturated fat
- Carbohydrate Content: 22 grams carbohydrates
- Sugar Content: 7 grams sugar
- Fiber Content: 3 grams fiber
- Protein Content: 12 grams protein
- Sodium Content: 0.29 milligram of sodium
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