Ref: 336
Heading: Salads
Cuisine: French
Food Type: Vegetarian
No of Portions: 4
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Ingredients & Prep
4 Little gem lettuce washed & dried
4 Eggs free range hard boiled
150 g
French beans trimmed
6 Tomatoes de-skinned then cut into quarters
120 g
Artichoke hearts from a jar of olive oil drained & chopped
16 g
Black olive pitted & cut in half
15 g
Fresh flat-leaf parsley chopped
Dressing
50 ml
Extra virgin olive oil
1 tbsp
Red wine vinegar
1 tsp
Dijon mustard
1 Garlic clove finely grated
2 tsp
Water
1/2 tsp
Salt
1/2 tsp
Black pepper freshly ground
Method
Step 1
Cook eggs from cold for 10 mins when boiling, the quench in cold water & peel of shell, set aside to cool then cut in half.
Step 2
Cook French beans in salted water for no more than 2 mins, drain & set aside to cool.
Step 3
To remove the tomato skins, cut the base (not stalk end) with a cross using a sharp knife, place in a bowl & pour boiling water from the kettle over & cover for 20 seconds, then quench tom in cold water, if you place a knife under the skin on the cut end then peel back skin. once all done cut in quarters & set aside.
Step 4
In a serving bowl place lettuce, French beans, tomato quarters, artichoke, olives & parsley & toss together.
Step 5
Make the dressing by putting all ingredients into a clean jam jar & giving it a good shake, or blend with a stick/hand blender, before dressing the salad with place halves on top.
Suggestion & Tips
Excellent with crusty bread or French fries.