Niçoise salad with rhubarb and orange 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.