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
Dressing:
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
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.
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.
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.
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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