Prep
20 mins

Cooking Time

Cooking
20 mins

Serves 4

Classic Crispy

Ingredients

Serves: 4

    • 1 170g bag of Florette Crispy Salad
    • 600g New Potatoes, halved and washed
    • 4 Large Free Range Eggs
    • 300g green Beans, stalk trimmed
    • 50g Kalamata Olives, halved
    • 1 red Onion, peeled and sliced

    For the chive dressing;

      • 1 tbsp Dijon mustard
      • 2 tbsp Red Wine Vinegar
      • 3 tbsp Chives, finely chopped
      • 150ml Olive Oil

Method

  1. Bring a large pan of salted water to the boil and add your halved washed new potatoes cook on a rolling simmer for 15 mins or until a knife point pricks into a potato easily.
  2. Now in another pan of boiling salted water blanch the trimmed runner beans for 8 mins and remove with a slotted spoon and place into a bowl of cold water.
  3. In the same pan of boiling water boil the four eggs for 6-7 mins and then place them in cold water.
  4. Now to make the dressing take a mixing bowl add the mustard, red wine vinegar, chopped chives and a tbsp of olive oil, whisk well and then slowly add the oil bit by bit, don’t add it to quickly or the dressing can split.
  5. Peel the eggs and cut in halves.
  6. Now take your bag of Florette Crispy salad and equally divide between four salad bowls now divide the beans, olives, potatoes, eggs and red onion between the bowls finally spoon over the chive dressing and serve.
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