This delightful salad features delicious Don Bocarte White Anchovies, great to enjoy on a warm summer's day.
|Servings:||2 Main Course|
|Prep Time:||15 Mins|
|Cook Time:||10 Mins|
|Total Time:||25 Mins|
- 8 White Anchovies
- 2 Free-Range Eggs
- 4 Tomatoes
- 6 Preserved Artichoke Hearts
- 1 Small Cos Lettuce or 2 Little Gem
- 1 Large Handful of French Beans
- 12 Black Olives
- A Few Sprigs of Chopped Flat-Leaf Parsley
- 100ml Extra Virgin Olive Oil
- 4 Tbs Red Wine Vinegar
- 1 Clove of Garlic gently crushed but still whole
- 1 tsp Dijon Mustard
- Salt & Pepper
Bring a pan of water to the boil and add a pinch of salt. Separately fill a pyrex bowl with ice water. Trim the stalks off the beans and cook them for a 3-4 minutes or until they go a deep green colour and are just soft. Strain off and flash in the ice water so they don't continue to cook. Remove the beans from the water once cooled and keep the ice water aside.
Fill the pan with water again and bring to the boil. Carefully lower the eggs into the pan with a kitchen spoon and boil for 5 minutes. Drain the water and place into the bowl of ice water to cool. This will cause the eggs to shrink away from the shell and make them easy to peel. Peel the eggs and cut in half.
Wash and dry the lettuce and tear any larger leaves in half. Remove the artichokes from their oil and along with the tomatoes cut into quarters.
Add the dressing ingredients to a jar, shake well and leave to infuse for a few minutes while you plate the salad.
In two wide bowls place lettuce leaves on the bottom and arrange the tomatoes, artichokes, beans, anchovies, eggs and olives on the leaves. Add chopped parsley, mix the dressing again and drizzle over the salad to serve.