- 400g new potato
New potatoes have thin, wispy skins and a crisp, waxy texture. They are young potatoes and…
- 4 eggs
The ultimate convenience food, eggs are powerhouses of nutrition, packed with protein and a…
- 300g runner bean, stringed and sliced
Runner beans have been growing in South America for over 2,000 years, and are a popular garden…
- 85g radish, trimmed and sliced
The root of a member of the mustard family, radishes have a peppery flavour and a crisp, crunchy…
- 1 robust lettuce, like Little Gem lettuce or Webb's
- 2 tbsp olive oil
Probably the most widely-used oil in cooking, olive oil is pressed from fresh olives. It's…
For the salad cream
- 3 tbsp white wine vinegar
- 1 tbsp English mustard
- 142ml tub single cream
- pinch cayenne pepper
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 dressingMaking a tartare dressing of finely minced shallot, capers and parsley mixed with olive oil, to dress cooked runner beans. Great with poached salmon.