Bright summer salad
I always seem to be battling the weather and pretending that the weather outside is different to what it is, via my kitchen. I want ragu and pie in summer, I want salads in deepest winter.
Today, on this inbetween day when I thought that summer might be near, I look at the grey sky and think 'let's pretend it is summer'. I want something bright, juicy and fruity on my plate.
There is no sun in the sky, so I want a shining golden egg yolk, cooked just so, and tasting delicious. I decide on a green bean, tomato and egg salad, kind of like a nicoise but all brightness to counter the moody London weather.
Choose your eggs carefully. My favourites are Old Costwold Legbars available in most large supermarkets. The yolk is incredibly delicious and rich. I can’t resist adding a little bacon for texture and flavour. A little bacon functions really well as a seasoning too, I think.
This takes very little time, is delicious, and you will feel justifiably healthy after (bacon aside!). Be sure to cancel all that and follow it up with some fudge from my last post.
Preperation time: 10 minutes
Cooking time: 10 minutes
200g green beans, topped and tailed
200g small good tomatoes, halved
4 good free range eggs
4 slices streaky bacon
Dressing: 1 tsp mustard, 1 tbsp cider vinegar, 3 tbsp extra virgin olive oil
- Parboil the beans in salted water for a couple of minutes, then refresh in iced water or under running cold water until cool. Leave to the side.
- Chop the bacon into small dice and fry until crisp over a medium heat.
- Boil the eggs for 6 minutes (add the eggs when the water actually boils). Cool in iced or cold water for a couple of minutes. Remove the eggs so they are just warm.
- Combine all ingredients for the dressing and season with sea salt. Mix well.
- Arrange the beans and tomatoes on the plate. Shell the eggs and cut into quarters. Add on top with the bacon and spoon some dressing over.
- Eat immediately and enjoy!