Summer salad with anchovy dressing


Summer salad with anchovy dressing

Summer salad with anchovy dressing
Summer salad with anchovy dressing

Anchovies are strong in flavour, so remember that a little goes a long way – if you don’t like them, add a splash of Worcestershire sauce instead.


SERVES 4 – 30 minutes

– 140g/5oz green beans.

– 300g/10oz new potatoes, sliced.

– 4 eggs.

– handful pitted black olives.

– 200g/8oz cherry tomatoes, halved.

– 2 Baby Gem lettuces, leaves separated.


– 2 anchovy fillets in oil.

– 1 tbsp red wine vinegar.

– 3 tbsp olive oil.


Step 1:
Bring a large pan of water to the boil. Cook the beans for 4 minutes, 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 of boiling water, add the eggs and simmer everything for 8 minutes. Lift out the eggs, then leave to cool while the potatoes cook for 2 more minutes 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 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.

Note : PER SERVING 256 kcals, protein 11g, carbs 15g, fat 17g, sat fat 3g, fibre 3g, sugar 4g, salt 0.54g

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