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.

The Delia Online Cookery School: Watch how to make a Basic Vinaigrette dressing Vinaigrette with Chopped Herbs for summer salads. Half Sherry Vinegar and Balsamic Vinegar, and a no-vinegar dressing which uses lemon juice instead. Press the recipe image play.

A picture of Delia's Frugal Food

This recipe is from Delia's Frugal Food. Serves 4

  • method
  • Ingredients


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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