A delicious salad from Sophie Grigson.
Ingredients
- 8 oz shelled broad beans
- 1/2 frisee lettuce roughly torn
- 12 oz cherry tomatoes halved
- 3 oz black olives
- 3 hard boiled free range eggs quartered
Dressing:
- 2 oz tinned Tuna well drained
- 1/2 red pepper grilled and skinned
- 1 small clove garlic peeled and chopped
- 2 anchovy fillets chopped
- 6 toasted hazelnuts chopped
- 1 1/2 tbsps red wine vinegar
- sea salt and black pepper
- 6 tbsps olive oil
Servings:
Instructions
- First make the dressing. Process tuna, red pepper, garlic, anchovy and the hazelnuts with the red wine vinegar and seasoning to give a smooth paste.
- Keep the blades turning and gradually trickle in the olive oil. Pour into a large salad bowl and cross the salad servers over it.
- Blanch the broad beans in boiling water for one minute then drain. Slit and remove the outer skins then cook the beans in salted water until just tender. Drain and refresh under the cold tap.
- Pile the lettuce over the salad servers. Scatter the broad beans, cherry tomatoes and olives over the lettuce and nestle the quartered eggs among them.
- Toss at the table when ready to serve.
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