All Simple Vegetable Recipes

Country Salad with Horseradish Dressing

Country Salad with Horseradish Dressing


Preparation time: 20 minutes
Cooking time: 10 minutes

Serves 4

  • 50 g (8 oz) shelled broad beans

  • 125 g (4 oz) green beans, halved

  • 500 g (1 lb) firm ripe plum tomatoes, cut into wedges

  • 1/2 small cucumber, thinly sliced

  • 2 celery sticks, sliced

  • 175 g (6 oz) cooked beetroot, sliced

  • 1 small red onion, thinly sliced

  • 2 tablespoons drained capers

  • 2 soft, hard-boiled eggs (see below), peeled and halved


  • 2 tablespoons grated horseradish or

  • 1 tablespoon creamed horseradish

  • 4 tablespoons extra virgin olive oil

  • 2 teaspoons red wine vinegar

  • Pinch of sugar

  • 2 tablespoons chopped herbs

  • Salt and pepper

  1. When hard-boiling the eggs, carefully spoon them into a pan of simmering water. Return to the boil and cook for 8 minutes. Drain and plunge into cold water. Peel and halve when required.

  2. Blanch the broad beans in boiling, lightly salted water for 1 minute, drain, refresh under cold water and pat dry on kitchen paper. Peel and discard the tough outer skin. Blanch the green beans for 1 minute, drain, refresh under cold water and pat dry on kitchen paper.

  3. Place the beans in a large bowl and add the tomatoes, cucumber, celery, beetroot, onion and capers.
    Whisk all the dressing ingredients together and season to taste.

  4. Pour the dressing over the salad and toss gently until all the ingredients are evenly coated with the dressing. Transfer the salad to a serving dish and top with the egg halves. Serve at once.

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