Summer salad with anchovy dressing

Summer salad with anchovy dressing

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(2 ratings)

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Cooking time

Prep: 10 mins Cook: 15 mins

Skill level

Easy

Servings

Serves 4

A filling main-meal salad bursting with fresh veg - just leave out the anchovies for a veggie version

Nutrition and extra info

Nutrition info

Nutrition per serving

kcalories
256
protein
11g
carbs
15g
fat
17g
saturates
3g
fibre
3g
sugar
4g
salt
0.54g

Ingredients

  • 140g green beans
  • 300g new potatoes, sliced
  • 4 eggs
  • handful pitted black olives
  • 225g cherry tomatoes, halved
  • 2 Baby Gem lettuces, leaves separated

For the dressing

  • 2 anchovies
  • 1 tbsp red wine vinegar
  • 3 tbsp olive oil

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Method

  1. 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.
  2. 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.

Recipe from Good Food magazine, July 2009

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Comments

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bazouteast's picture

Anyone else have troluble navigating this web site? One day I seem to be able to add recepies to my folders, other days - no way. Just about had it with this site.

ijohnson's picture
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Made this for one. Very easy to scale down.

Afraid of putting cold eggs into boiling water I started the egg in the pan of cold water and hard boiled it, adding and removing the beans and potatoes

An excellent salad that will definitely feature again

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