Summer salad with anchovy dressing
By Good Food
A filling main-meal salad bursting with fresh veg – just leave out the anchovies for a veggie version
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Prep:10 mins
Cook:15 mins
- Serves 4
- Easy
Nutrition per serving
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kcal 256
-
fat 17g
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saturates 3g
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carbs 15g
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sugars 4g
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fibre 3g
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protein 11g
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salt 0.54g
Ingredients
- 140g green beans
- 300g new potatoes, sliced
- 4 eggs
- handful pitted black olives
- 225g cherry tomatoes, halved
- 2 Baby Gem lettuces, leaves separated
- 2 anchovies
- 1 tbsp red wine vinegar
- 3 tbsp olive oil
Tip
Use up that jar of anchoviesNo-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.
Method
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.
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.
