Green Beans With Anchovy & Soft Egg
This vibrant and flavorful green bean salad is a delightful blend of tender green beans, creamy boiled eggs, salty anchovies, and a zesty homemade dressing. It's a simple yet elegant dish that is perfect for a light lunch or as a side at your next gathering.
— Constant Cookbook
Ingredients
- 400g trimmed green beans
- 3 large free-range eggs
- 2 tbsp sherry vinegar or red wine vinegar
- 2 tsp Dijon mustard
- pinch sugar
- 5 tbsp olive oil
- 6 anchovy fillets, halved
Instructions
- Steam or boil the beans for 6-8 mins, until just tender. Drain and cool under running cold water. Pat dry with kitchen paper.
- Meanwhile, boil the eggs for 4 mins, then cool under running cold water. Crack and remove the shells.
- Whisk together the vinegar, mustard, sugar, oil and a little salt and pepper in a small bowl. Divide the beans between 6 plates. Halve the eggs and set one half on each pile of beans, topped with a couple of anchovy halves. Drizzle over the dressing and some freshly milled black pepper, then serve.
Yield
Serves 6
Nutrition
- Calories: 151 calories
- Fat Content: 13 grams fat
- Saturated Fat Content: 2.2 grams saturated fat
- Carbohydrate Content: 3 grams carbohydrates
- Sugar Content: 0.4 grams sugar
- Fiber Content: 2 grams fiber
- Protein Content: 6 grams protein
- Sodium Content: 0.43 milligram of sodium
Comments
No comments found.