Niçoise salad with rhubarb and orange dressing
By: Gary Rhodes From: Gary Rhodes' Local Food Heroes
-
Niçoise salad with rhubarb and orange dressing
- Prep time:
- 10 mins
- Cook time:
- 15 mins
- Serves:
- 4
Gary Rhodes puts a fruity twist on a classic French Nicoise salad
Ingredients
For the salad
- 100g French beans
- 200 g mixed salad leaves
- 50 g black olives
- 50g baby Tomatoes
For the poached eggs
- 1 splash white wine vinegar
- 4 Eggs
For the dressing
Method
1. Blanch the beans in a large pan of boiling salted water until tender, but still retaining some resistance to the bite. Drain well and plunge into a bowl of ice cold water to cool. Drain again and set aside.2. For the poached eggs: bring a wide shallow pan of water to the boil. Add a splash of vinegar and a pinch of salt, and lower the heat so the water is at a simmer.
3. Break the eggs into the pan and poach for 3 minutes. Lift each egg out with a slotted spoon and drain briefly on kitchen paper.
4. For the salad: scatter the leaves, blanched beans, olives and tomatoes on four plates, top each serving with the poached egg.
5. For the dressing: mix together the dressing ingredients and drizzle the dressing over the salad. Serve at once.
Made with produce from Spinney Kitchen - finalists of the Local Food Hero Awards 2007.









Comments & Ratings
You need to be logged in to comment or rate this recipe
Register
Latest Comment
I was under the impression that anchovies were part of this dish