- 750g salad potatoes
The world's favourite root vegetable, the potato comes in innumerable varieties. A member of…
- 3 eggs
The ultimate convenience food, eggs are powerhouses of nutrition, packed with protein and a…
- 200g fine green beans, trimmed
- 6 rashers smoked streaky or back bacon
Bacon is pork that has been cured one of two ways: dry or wet. It can be bought as both rashers…
- 100g Kalamata olives, stones in or out, it's up to you
Widely grown all over the Mediterranean, where they've been cultivated since biblical times…
- 100g bag baby spinach
For the dressing
- 1 garlic clove, crushed
- 3 tbsp olive oil
Probably the most widely-used oil in cooking, olive oil is pressed from fresh olives. It's…
- 1 tbsp white wine, red wine or cider vinegar
- 1 tsp Dijon mustard
- 2 tsp capers, drained
Capers are the small flower buds of the Capparis shrub, which grows in the Mediterranean. As…
- 2 anchovy fillets, finely chopped (optional)
Silver, slender salty little fish found mainly around the Black Sea and the Pacific and Atlantic…
- handful shop-bought croûtons, to serve
Bring a large pan of water to the boil, add salt, then drop in the potatoes and set the timer for 20 mins. With 8 mins to go, add the eggs to the pan, making sure they’re submerged. With 4 mins to go, add the green beans. When the cooking time is up, drain everything together in a colander, then cool under cold water.
While everything boils, heat the grill to high. Grill the bacon for about 8 mins, turning halfway, until crisp and golden. Snip into bite-size pieces. Whisk all the dressing ingredients together with some seasoning in an airtight container. Peel the eggs and cut the potatoes in half. Layer up the potatoes, beans, olives, spinach and bacon, in that order, in a large lidded container, then tuck the eggs around. Chill until needed.
Just before eating, lift out the eggs and cut in half. Shake or whisk the dressing again, then toss the salad with most of the dressing. Scatter the eggs and croutons on top, drizzle the rest of the dressing over the cut eggs, then tuck in.
Take along a chunk of Brie, some pâté and a fresh baguette.