Ingredients
- 400g new potato
- 4 eggs
- 300g runner bean, stringed and sliced
- 85g radish, trimmed and sliced
- 1 robust lettuce, like Little Gem lettuce or Webb’s
- 2 tbsp olive oil
For the salad cream
- 3 tbsp white wine vinegar
- 1 tbsp English mustard
- 142ml tub single cream
- pinch cayenne pepper
Method
- STEP 1
For the salad cream: whisk all ingredients together with a pinch of salt. (Make it several hours ahead and it will thicken naturally.) 2 Cook the potatoes in a large pan of boiling salted water for about 15 mins until tender when prodded with a fork. With about 8 mins left, drop the eggs in and cook together with the potatoes. Drain and set aside to cool, then slice the potatoes and peel the eggs.
- STEP 2
Cook the runner beans in boiling salted water for 4-5 mins until just cooked, then drain and refresh in iced water. Drain again and set aside.
- STEP 3
Break the lettuce into leaves, wash and spin if necessary. Line a large salad bowl with the leaves, then in a separate bowl toss all the vegetables together with the oil. Pile the vegetables on top, then quarter the eggs and place around the outside. Serve the salad cream on the side for spooning over.
,
, ,Balanced,High-Fiber
, Ingredients400g new potato4 eggs300g runner bean, stringed and sliced85g radish, trimmed and sliced1 robust lettuce, like Little Gem lettuce or Webb’s2 tbsp olive oilFor the salad cream3 tbsp white wine vinegar1 tbsp English mustard142ml tub single creampinch cayenne pepperMethodSTEP 1For the salad cream: whisk all ingredients together with a pinch of salt. (Make it several
, http://www.edamam.com/ontologies/edamam.owl#recipe_5230a5fdd5d262068b490389b2539924
, 4
, Balanced,High-Fiber
, Vegetarian,Pescatarian,Mediterranean,Gluten-Free,Wheat-Free,Peanut-Free,Tree-Nut-Free,Soy-Free,Fish-Free,Shellfish-Free,Pork-Free,Red-Meat-Free,Crustacean-Free,Celery-Free,Sesame-Free,Lupine-Free,Mollusk-Free,Alcohol-Free,Sulfite-Free,Kosher
,
, Ingredients:
- pinch cayenne pepper
- 2.0 tbsp olive oil
- 1 robust lettuce, like Little Gem lettuce or Webb's
- 300.0g runner beans , stringed and sliced
- 400.0g new potatoes
- 1.0 tbsp English mustard
- 3.0 tbsp white wine vinegar
- 4 eggs
- FOR THE SALAD CREAM
- 142.0ml tub single cream
- 85.0g radishes , trimmed and sliced
,
, Ingredients400g new potato4 eggs300g runner bean, stringed and sliced85g radish, trimmed and sliced1 robust lettuce, like Little Gem lettuce or Webb’s2 tbsp olive oilFor the salad cream3 tbsp white wine vinegar1 tbsp English mustard142ml tub single creampinch cayenne pepperMethodSTEP 1For the salad cream: whisk all ingredients together with a pinch of salt. (Make it several hours ahead and it will thicken naturally.) 2 Cook the potatoes in a large pan of boiling salted water for about 15 mins until tender when prodded with a fork. With about 8 mins left, drop the eggs in and cook together with the potatoes. Drain and set aside to cool, then slice the potatoes and peel the eggs.STEP 2Cook the runner beans in boiling salted water for 4-5 mins until just cooked, then drain and refresh in iced water. Drain again and set aside.STEP 3Break the lettuce into leaves, wash and spin if necessary. Line a large salad bowl with the leaves, then in a separate bowl toss all the vegetables together with the oil. Pile the vegetables on top, then quarter the eggs and place around the outside. Serve the salad cream on the side for spooning over.
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