Name: Summer salad with anchovy dressing
Prep time: 10 min
Cook time: 15 min
Total time: 25 min
Yield: 4
Cuisine: French
Ingredients: 140g green beans; 300g new potatoes sliced; 4 eggs; handful pitted black olives; 225g cherry tomato halved; 2 Baby Gem lettuces leaves separated; 2 anchovies; 1 tbsp red wine vinegar; 3 tbsp olive oil

140g green beans
300g new potatoes
sliced
4 eggs
handful pitted black olives
225g cherry tomato
halved
2 Baby Gem lettuces
leaves separated

For the dressing

2 anchovies
1 tbsp red wine vinegar
3 tbsp olive oil

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.