- 270g baby new potatoes
- 2 eggs, room temperature
- 200g green beans, trimmed
- 125g broad beans, podded weight
- 1 tsp Dijon mustard
- 1 tbsp Aspall White Wine Vinegar
- Pinch of sugar
- 5 tbsp extra virgin olive oil
- ½ banana shallot, finely diced
- 1 tbsp fresh tarragon, finely chopped
- 150g pitted green olives, halved
- 2 baby cucumbers, sliced
Greencoise
A RECIPE BY KATHY SLACK
Serves: 2
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Prep time: 5 minutes
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Cooking time: 15 minutes
Somewhere between a salad niçoise and a potato salad but with the greens centre stage instead of in service of the tuna or potatoes. There are a few components here but I’ve tried to minimise the washing up by boiling everything in one pan. There’s very little to do besides toss them all in a bowl after that.
- 270g baby new potatoes
- 2 eggs, room temperature
- 200g green beans, trimmed
- 125g broad beans, podded weight
- 1 tsp Dijon mustard
- 1 tbsp Aspall White Wine Vinegar
- Pinch of sugar
- 5 tbsp extra virgin olive oil
- ½ banana shallot, finely diced
- 1 tbsp fresh tarragon, finely chopped
- 150g pitted green olives, halved
- 2 baby cucumbers, sliced
- Put the potatoes in a large pan of cold, salted water. Make sure the pan is big enough for everything that will follow. Bring to a simmer and bubble for 8 minutes. Add the eggs (it’s important they are room temperature or they will crack and mess up your potatoes) and green beans and cook for 4 minutes exactly. Now add the broad beans for 3 minutes. Drain everything into a colander and plunge the full colander into a basin of cold water to stop everything cooking. Drain and pat dry.
- Once the eggs are cool enough to handle, peel and halve. At this point you can peel the broad beans of their jackets too if you like, but I often leave most intact.
- In a large serving bowl, whisk together the mustard, vinegar and sugar with a pinch of salt. Gradually add the extra virgin olive oil, whisking as you go to create a thick dressing. Stir in the shallot and tarragon.
- Now tumble in the olives, cucumber and cooled potatoes, green beans and broad beans. Nestle the eggs into the salad and serve.
ingredients
method
- Put the potatoes in a large pan of cold, salted water. Make sure the pan is big enough for everything that will follow. Bring to a simmer and bubble for 8 minutes. Add the eggs (it’s important they are room temperature or they will crack and mess up your potatoes) and green beans and cook for 4 minutes exactly. Now add the broad beans for 3 minutes. Drain everything into a colander and plunge the full colander into a basin of cold water to stop everything cooking. Drain and pat dry.
- Once the eggs are cool enough to handle, peel and halve. At this point you can peel the broad beans of their jackets too if you like, but I often leave most intact.
- In a large serving bowl, whisk together the mustard, vinegar and sugar with a pinch of salt. Gradually add the extra virgin olive oil, whisking as you go to create a thick dressing. Stir in the shallot and tarragon.
- Now tumble in the olives, cucumber and cooled potatoes, green beans and broad beans. Nestle the eggs into the salad and serve.
