adfree-recipe

We use cookies

We use cookies to ensure you get the best experience on our website. For more information on how we use cookies, please see our cookie policy.

By clicking "Accept", you agree to our use of cookies.
Our cookie policy.

Baby cos, white anchovy and bean salad with hazelnut vinaigrette
0 Likes
Prep Time:
Cook Time:
Impressive gourmet salad with anchovies, quail eggs, and roasted hazelnuts.
Ingredients:
  • 300g green beans, trimmed
  • 3 baby cos hearts, quartered
  • 12 quail eggs, hard-boiled, peeled, torn in half
  • 12 white anchovies (see note)
  • 75g (1/2 cup) roasted peeled hazelnuts, halved
  • 30g flaked parmesan
  • 80ml (1/3 cup) extra virgin olive oil
  • Juice of 1 lemon
  • 11.80 gm wholegrain mustard
  • 2 tsp red wine vinegar
Instructions:
  • Boil green beans in salted water until crisp-tender, then shock in ice water and drain.
  • Combine the baby cos hearts, beans, quail eggs, anchovies, half of the nuts, and the parmesan in a large bowl.
  • Finely chop the remaining hazelnuts and add them to a screw-top jar along with the rest of the ingredients. Season with sea salt and freshly ground black pepper, then give it a good shake to combine. Drizzle the dressing over the salad right before serving.

Similar Recipes