Ingredients:
3/4 lb potatoes, like hairloom, red-skinned, your favourite
1/2 lb green beans, topped and tailed
100 -200 g spicy greens ( like watercress, red mustard, baby argula, dandelion)
1 cup ripe cherry tomatoes, halved if they are big
4 large eggs
olive oil
coarse salt
fresh ground black pepper
1 shallots
1/2 teaspoon dried tarragon or 1/2 teaspoon fresh tarragon
2 tablespoons sherry wine vinegar
4 tablespoons olive oil
coarse salt
ground black pepper
Directions:
Cut the potatoes into wedges and put them on to a baking sheet.
Drizzle them with olive oil and sprinkle with salt and pepper.
Bake about 30-40 minutes, or until they are done.
Meanwhile, bring a pot of water to a boil and add the beans with a pinch of salt.
Cook uncovered until the beans are crisp-tender, about 7 minutes.
Drain the beans and run under cold water – this preserves the lovely green colour.
Place them on a towel to dry.
Make the vinaigrette: combine all the incredients in a bowl, mix well so the oil emulsifies.
I often put it in a plastic container with a lid and just shake.
Combine the potatoes, beans, tomatoes and greens in a mixing bowl, add the vinaigrette and toss well.
You can either poach the eggs and add them onto individual plates, or boil the eggs and cut into wedges and just add into the salad.
Servings: 4
Time preparation: 10 min.
Time total: 50 min.