It’s very pretty but you can have the olives – JD, 4
This is currently my favourite summer salad recipe – the lettuce and baby plum tomatoes make it fresh and crispy, the wedges make it filling, the beans and eggs give added protein, while the olives and capers bring some zing to complete the dish.
- 300g potato wedges (we used McCain Sea Salt & Cracked Black Pepper Wedges)
- 100g fine green beans
- 4 free range eggs
- 1 little gem lettuce, leaves torn
- 8 baby plum tomatoes, halved
- 2 tbsp capers, rinsed
- 1 handful pitted black olives
- 75ml extra-virgin olive oil
- Juice of 1/2 lemon
- Cook the wedges as per the pack instructions (or make your own) and set aside to cool
- In a pan of boiling water, blanch the beans for 2 minutes, then scoop them out and plunge into cold water and set aside
- Put the eggs in the water and set a timer for 6 minutes, then scoop them out and get them straight into cold water.
- When the eggs are cool, tap them gently on a hard surface then roll in your hands and the shell should come off easily
- Chop each egg length ways into quarters – the yolk should be soft but not runny
- Bring another pan of water to the boil, add the eggs and cook in simmering water for 6 minutes. Remove and plunge in cold water for 1 minute. When cool enough to handle, peel the eggs and cut into quarters
- In a large bowl, layer up the lettuce, then the wedges, tomatoes, beans, capers, and olives
- Whisk together the oil and the lemon and drizzle over the finished salad
This goes really nicely with the vegetarian or ham Ploughman’s pasties I posted recently. Enjoy!
This recipe is adapted from McCain’s Summer of Sharing website, which contains lots of recipes, party tips and games.
Disclosure: No payment was received for this post. McCain sent me some ingredients and recipes to test and adapt. All posts are 100% honest and all food posts are (hopefully) very tasty.