Recipe of the Day – Beetroot nicoise salad

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“A gentle twist on the French classic, this gorgeous salad is full of fresh, summery flavors. ”
Serves 4
Difficulty:Not too tricky
 

Nutrition per serving

  • Calories    369    18%
  • Fat              19.9g   28%
  • Saturates    3.8g   19%
  • Protein      15.8g   35%
  • Carbs          32.4g   12%
  • Sugars        12.3g   14%
  • Salt              1.29g   22%
  • Fiber             5.7g

    Ingredients

    • 4 salted anchovy fillets , from sustainable sources
    • 2 small cos lettuce
    • 500g raw mixed baby beetroots , plus 1 large handful of their leaves
    • 4 tablespoons extra virgin olive oil
    • 1 tablespoon red wine vinegar
    • 2 teaspoons dijon mustard
    • 1 tablespoon baby capers
    • 150g fine French beans
    • 12 quail eggs
    • 1 bunch of fresh mixed soft herbs , such as chives, chervil and tarragon
    • 100g cherry tomatoes
    • 4 slices of sourdough bread , optional

    Method

    1. Rinse the anchovies and place in a bowl. Trim, wash and spin-dry the lettuce leaves and place to one side.
    2. Bring a couple of large pans of water to the boil. Wash the beetroots, reserve a couple, then pop the rest into one of the pans. Boil for 10 minutes, or until tender, then finely slice the reserved beetroots on a mandolin (use the guard!).
    3. Meanwhile, make the dressing. Whisk the oil, vinegar, mustard and capers together, then season with sea salt and black pepper.
    4. Drain the beetroots in a colander and leave to steam dry. When cool enough to handle, carefully peel away the skins (you might want to wear gloves!). Slice any larger beetroots in half.
    5. Transfer the beetroots to a bowl and drizzle over half the dressing, toss to coat and leave to one side.
    6. Trim the French beans. In the other pan, add the quail eggs and French beans, simmer for 3 to 4 minutes, then drain. Carefully peel the eggs, then slice in half.
    7. Pick and finely chop most of the herbs, then add to the leftover dressing and tip into a salad bowl.
    8. Halve the tomatoes, then layer up in the salad bowl with the lettuce and anchovies, then drizzle over the dressing.
    9. Gently tumble in the cooked and raw beetroots, the eggs and green beans, then scatter over the remaining herbs. Quickly toss together, and serve with warm sliced sourdough bread, if you like.