Spicy salad with peppers and egg
- Serves: 4
- Prep: 20 mins
- Cook: 0 mins
Try this salad for a speedy lunch
Ingredients
6 large British Lion eggs
350g (12oz) new potatoes, halved and cooked
175g (6oz) green beans, cooked
1 Sweet Romaine or Cos lettuce, torn in pieces
6 tomatoes, quartered
1 red onion, sliced
100g (4oz) salami di Milano, quartered
2tbsp capers, drained
For the dressing:
4tbsp olive oil
2tbsp balsamic vinegar
1 small garlic clove, crushed
1/2tsp Tabasco sauce
A pinch of sugar
Salt and freshly ground black pepper
Method
- Place the eggs in a large pan and cover with cold water, bring to the boil, then boil for 7 minutes. Drain, rinse in cold water, tapping the shells all over. Peel and quarter.
- Tear the lettuce into pieces and place in a large salad bowl. Add the tomatoes, onion, salami, capers, eggs, potatoes and beans.
- Whisk the dressing ingredients together. Drizzle the dressing over the salad just before serving.