Food Type: Vegetarian
No of Portions: 4
Change no of portions required to :
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
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
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.
Cook French beans in salted water for no more than 2 mins, drain & set aside to cool.
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.
In a serving bowl place lettuce, French beans, tomato quarters, artichoke, olives & parsley & toss together.
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.