Green Bean Salad with Anchovies
Serves 4
   4 large free-range eggs, at room temperature
   200g extra fine green beans
   12 anchovy fillets in olive oil
   30g salted capers, rinsed
   20 Kalamata black olives, pitted
   16 cherry tomatoes
   4 tablespoons extra-virgin olive oil
   2 tablespoons Cabernet Sauvignon red wine vinegar
   Sea salt and freshly ground black pepper

Bring a saucepan of water to a vigorous boil.
   Add 1 teaspoon of salt, then lower the eggs into the pan and boil for 6 minutes: you want eggs with a runny yolk but firm white.
   Carefully remove the eggs from the boiling water and immediately plunge them into iced water. This stops the eggs cooking and makes them easy to peel.
   Next, in another saucepan of fresh, boiling water, simmer the beans for 3 minutes, so that they are cooked but retain some crunch. Drain, and refresh the beans under running cold water.
   Put all the salad ingredients except the boiled eggs into a bowl.
   Make the vinaigrette by whisking the oil and vinegar together, then pour it all over the salad. Season to taste, but be careful as there are quite a few salty ingredients already in the salad.
   Divide the salad between four plates or one serving dish. Cut the boiled eggs in half and place sunny-side up on top of each salad.

From: Seasonal Spanish Food. By José Pizarro. Published by Simon & Schuster.

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