Summer Salad With Anchovy Dressing
This vibrant and flavorful salad is a celebration of fresh summer produce. Crisp green beans, tender new potatoes, juicy cherry tomatoes, and briny olives come together in a harmonious mix, all tossed in a tangy red wine vinaigrette. Topped with perfectly cooked eggs and nestled on a bed of Baby Gem lettuce leaves, this salad is a delightful feast for the senses.
— Constant Cookbook
Ingredients
- 140g green beans
- 300g new potatoes , sliced
- 4 eggs
- handful pitted black olives
- 225g cherry tomatoes , halved
- 2 Baby Gem lettuces , leaves separated
- 2 anchovies
- 1 tbsp red wine vinegar
- 3 tbsp olive oil
Instructions
- Bring a large pan of water to the boil. Cook the beans for 4 mins, so they still have a slight crunch, then scoop out with a slotted spoon into a colander and cool quickly with cold water. Tip the potatoes into the pan, add the eggs and simmer everything for 8 mins. Lift out the eggs, then leave to cool while the potatoes cook for 2 more mins until tender. Drain the potatoes.
- For the dressing, mash the anchovies with the side of a knife, then mix with the vinegar and olive oil in a large bowl. Stir in the beans, potatoes, olives and tomatoes. Peel and halve the eggs. Put the leaves into a large serving bowl, add the potato mix and eggs, then serve.
Cook Time
15M
Prep Time
PT10M
Yield
Serves 4
Nutrition
- Calories: 256 calories
- Fat Content: 17 grams fat
- Saturated Fat Content: 3 grams saturated fat
- Carbohydrate Content: 15 grams carbohydrates
- Sugar Content: 4 grams sugar
- Fiber Content: 3 grams fiber
- Protein Content: 11 grams protein
- Sodium Content: 0.54 milligram of sodium
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