Spanish Green Bean and Olive Salad

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Adapted from Jose Pizarro’s Seasonal Spanish Food, this recipe is dear to us. We often make it and pile it on top of lettuce to make a complete meal, and it would be incredible served next to a grilled piece of fish or chicken. The 6 minute egg yield an incredibly tender egg white with a perfect soft poached yolk. Feel free to cook the eggs longer (12 minutes to reach the hard boiled stage) if you don’t care for soft poached eggs.

serves 2 as a main course, 4 as a side salad

4 large eggs

8 oz. green beans

12 anchovy filets in olive oil (we don’t often have anchovies around, the salad is still great without them)

3 1/2 T capers

about 20 high-quality black olives, pitted

about 2 cups tomatoes, cherry (halved) or other (diced)

4 T extra virgin olive oil, Spanish if you have some!

2 T sherry vinegar or red wine vinegar

salt and black pepper

lettuce, optional

Instructions:

Bring a pot of water to a boil, and gently place the eggs into the water. Boil for 6 minutes, and immediately plunge into an ice bath. Carefully peel and set aside.

In another saucepan of boiling salted water, cook the beans until they are just tender. Drain and rinse under cold running water. Dry.

Place the anchovies, if using, the olives, capers and tomatoes in a bowl and toss. Set aside.

Make the vinaigrette by whisking the olive oil and vinegar together, pour over the olive-tomato mixture.

If using lettuce, arrange on a plate, top with the beans, and then arrange the olive-tomato mixture over the top. Carefully slice the egg in half and nestle on top. Season the egg with salt and fresh black pepper.

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