Summer salad with anchovy dressing

Summer salad with anchovy dressing

By Good Food
  • 1
  • 2
  • 3
  • 4
  • 5
(4 ratings)
By
Magazine subscription – 3 issues for £5

Prep: 10 mins Cook: 15 mins

Easy

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: per serving

  • kcal256
  • fat17g
  • saturates3g
  • carbs15g
  • sugars4g
  • fibre3g
  • protein11g
  • salt0.54g
Save to My Good Food
Please sign in or register to save recipes.
Print

Ingredients

  • 140g green beans
  • 300g new potatoes, sliced
    New potatoes

    New potatoes

    n-ew po-tate-oes

    New potatoes have thin, wispy skins and a crisp, waxy texture. They are young potatoes and…

  • 4 eggs
    Eggs

    Egg

    egg

    The ultimate convenience food, eggs are powerhouses of nutrition packed with protein and a…

  • handful pitted black olives
    Bowl of olives

    Olive

    ol-liv

    Widely grown all over the Mediterranean, where they've been cultivated since biblical times…

  • 225g cherry tomato, halved
  • 2 Baby Gem lettuces, leaves separated

For the dressing

  • 2 anchovies
    Anchovy

    Anchovy

    ann-choe-vee

    Silver, slender salty little fish found mainly around the Black Sea and the Pacific and Atlantic…

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

    Olive oil

    ol-iv oyl

    Probably the most widely-used oil in cooking, olive oil is pressed from fresh olives. It's…

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 Tip

    Use up that jar of anchovies

    No-cook Italian pasta sauce - Roughly chop 6 ripe tomatoes and mix with a handful chopped flat-leaf parsley, 2 crushed garlic cloves, 2 mashed anchovies, 50g grated Parmesan, 4 tbsp olive oil and ground pepper. Toss through 500g hot spaghetti or linguine to feed 4 people.

You may also like

Comments, questions and tips

Sign in or create your My Good Food account to join the discussion.
Che Guevaraa's picture
Che Guevaraa
24th Jul, 2020
4.05
Really tasty. The dressing tastes vile when tasted alone but when added to the salad it actually balances out great. I made my salad partly warm which was good and added lots of black pepper. I only gave 4 stars because it’s not the most memorable lunch I’ve had; that said I will eat it again. Its filling, it tastes good and it’s easy to make. So no complaints from me.
bazouteast
21st Jul, 2013
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
21st Aug, 2010
4.05
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
Be the first to ask a question about this recipe...Unsure about the cooking time or want to swap an ingredient? Ask us your questions and we’ll try and help you as soon as possible. Or if you want to offer a solution to another user’s question, feel free to get involved...
Be the first to suggest a tip for this recipe...Got your own twist on this recipe? Or do you have suggestions for possible swaps and additions? We’d love to hear your ideas.
Want to receive regular food and recipe web notifications from us?