Dressed allotment salad
This late-summer salad makes use of veg you can easily grow yourself
Difficulty and servings
Serves 4
Preparation and cooking times
Prep 20 mins
Cook 20 mins
Vegetarian
- 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.
Make a dressing
Making a tartare dressing of finely minced shallot, capers and parsley mixed with olive oil, to dress cooked runner beans. Great with poached salmon.
Per serving
324 kcalories, protein 12.0g, carbohydrate 22.0g, fat 21.0 g, saturated fat 7.0g, fibre 3.0g, sugar 7.0g, salt 0.29 g
Recipe from Good Food magazine, September 2007.
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http://www.bbcgoodfood.com/recipes/4678/
http://www.bbcgoodfood.com/recipes/4678/
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Ingredients
- 400.0g new potatoes
- 4 eggs
- 300.0g runner beans , stringed and sliced
- 85.0g radishes , trimmed and sliced
- 1 robust lettuce, like Little Gem lettuce or Webb's
- 2.0 tbsp olive oil
FOR THE SALAD CREAM
- 3.0 tbsp white wine vinegar
- 1.0 tbsp English mustard
- 142.0ml tub single cream
- pinch cayenne pepper
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Difficulty and servings
Serves 4
Preparation and cooking times
Prep 20 mins
Cook 20 mins
Vegetarian
Made with easy-to-grow veg
Ingredients
- 400.0g new potatoes
- 4 eggs
- 300.0g runner beans , stringed and sliced
- 85.0g radishes , trimmed and sliced
- 1 robust lettuce, like Little Gem lettuce or Webb's
- 2.0 tbsp olive oil
FOR THE SALAD CREAM
- 3.0 tbsp white wine vinegar
- 1.0 tbsp English mustard
- 142.0ml tub single cream
- pinch cayenne pepper
Per serving
324 kcalories, protein 12.0g, carbohydrate 22.0g, fat 21.0 g, saturated fat 7.0g, fibre 3.0g, sugar 7.0g, salt 0.29 g
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