Egg and Anchovy Salad

This is a nice dish for lunch on a hot summer's day with, maybe, a chilled soup to start with.

Serves 4

This recipe is from Frugal Food

Egg and Anchovy Salad
 6 large eggs
 1 lb (450g) cooked new potatoes
 4oz (110g) cooked French beans or sliced runner beans
 salt and freshly milled black pepper
For the vinaigrette:
 1 teaspoon crushed rock salt
 1 dessertspoon lemon juice
 1 dessertspoon white wine vinegar
 ½ clove garlic, crushed
 1 teaspoon mustard powder
 4 dessertspoons extra virgin olive oil
 Freshly milled black pepper
To finish:
 1 lettuce, cleaned and prepared
 1 x 50g tin anchovy fillets, well drained
 25g black olives


Start by making the dressing, to do this dissolve the salt in the lemon juice and vinegar for 30 minutes, then shake it with the rest of the ingredients in a screw-top jar to get everything thoroughly amalgamated.

Put the eggs in a saucepan, cover them with cold water, bring them up to a gentle simmer and cook gently for exactly 7 minutes. Then cool them rapidly under cold running water until they're quite cold.

Now take the shells off and chop the eggs roughly, seasoning them with a little salt and pepper. Then slice the potatoes into rounds and cut the beans into 1 inch (2.5cm) lengths.

Now take a large bowl, carefully mix the chopped eggs, beans and potatoes together, and pour in nearly all the vinaigrette dressing, keeping a little for later.

Stir again, to get everything coated with the dressing, then cover the mixture and chill it until needed.

To serve the salad, arrange the lettuce leaves in a salad bowl and sprinkle them with the reserved dressing; then arrange the potato mixture over the lettuce, make a criss-cross pattern with the anchovies and finally sprinkle on the black olives.

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