Dressed allotment salad

Dressed allotment salad

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Cooking time

Prep: 20 mins Cook: 20 mins

Skill level

Easy

Servings

Serves 4

This late-summer salad makes use of veg you can easily grow yourself

Nutrition and extra info

Additional info

  • Easily doubled / halved
  • Vegetarian
Nutrition info

Nutrition per serving

kcalories
324
protein
12g
carbs
22g
fat
21g
saturates
7g
fibre
3g
sugar
7g
salt
0.29g

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

For the salad cream

  • 3 tbsp white wine vinegar
  • 1 tbsp English mustard
  • 142ml tub single cream
  • pinch cayenne pepper

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Method

  1. 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.
  2. 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.
  3. 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.

Recipe from Good Food magazine, September 2007

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