Summer salad with anchovy dressing

Summer salad with anchovy dressing

  • Rating: 5 out of 5.4 ratings
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  • Preparation and cooking time
    • Prep:
    • Cook:
  • Easy
  • Serves 4

A filling main-meal salad bursting with fresh veg - just leave out the anchovies for a veggie version

Nutrition: per serving
HighlightNutrientUnit
kcal256
fat17g
saturates3g
carbs15g
sugars4g
fibre3g
protein11g
low insalt0.54g
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Ingredients

For the dressing

Method

  • STEP 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.

  • STEP 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 TIPS
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.

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    Overall rating

    Rating: 5 out of 5.4 ratings
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