DRESSED ALLOTMENT SALAD

Dressed allotment salad image

This late-summer salad makes use of veg you can easily grow yourself

Provided by Barney Desmazery

Categories Afternoon tea, Buffet, Dinner, Lunch, Side dish, Snack, Supper, Vegetable

Time 40m

Number Of Ingredients 10

Previous Next

Ingredients

400g new potato
4 eggs
300g runner bean , stringed and sliced
85g radish , trimmed and sliced
1 robust lettuce, like Little Gem lettuce or Webb's
2 tbsp olive oil
3 tbsp white wine vinegar
1 tbsp English mustard
142ml tub single cream
pinch cayenne pepper

Steps:

For the salad cream: whisk all ingredients together with a pinch of salt. (Make it several hours ahead and it will thicken naturally.) 2 Cook the potatoes in a large pan of boiling salted water for about 15 mins until tender when prodded with a fork. With about 8 mins left, drop the eggs in and cook together with the potatoes. Drain and set aside to cool, then slice the potatoes and peel the eggs.
Cook the runner beans in boiling salted water for 4-5 mins until just cooked, then drain and refresh in iced water. Drain again and set aside.
Break the lettuce into leaves, wash and spin if necessary. Line a large salad bowl with the leaves, then in a separate bowl toss all the vegetables together with the oil. Pile the vegetables on top, then quarter the eggs and place around the outside. Serve the salad cream on the side for spooning over.

Nutrition Facts : Calories 324 calories, Fat 21 grams fat, SaturatedFat 7 grams saturated fat, Carbohydrate 22 grams carbohydrates, Sugar 7 grams sugar, Fiber 3 grams fiber, Protein 12 grams protein, Sodium 0.29 milligram of sodium