
Gary Rhodes
from
Gary Rhodes' Local Food Heroes
Gary Rhodes puts a fruity twist on a classic French Nicoise salad
Gary Rhodes puts a fruity twist on a classic French Nicoise salad
Niçoise salad with rhubarb and orange dressing
Method
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.
Prep:
10 min
Cook: 15 min
Cook: 15 min
Ingredients
For the salad
100g French beans200g mixed salad leaves
50g black olives
50g baby Tomatoes
For the poached eggs
1 splash white wine vinegar4 Eggs
For the dressing
2 tbsp rhubarb and orange chutney2 tbsp Olive oil
1 lemon, juice only
1 tbsp water
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