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Summer Egg Salad with Basil & Peas |
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| Serves 2 |
Prep 10 mins |
Cooking 12 mins |
Easy |
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My rating |
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Ingredients |
150g new potatoes, thickly sliced
160g French beans, trimmed
160g frozen peas
3 eggs
160g romaine lettuce, roughly torn into pieces
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For the dressing
1 tbsp olive oil
2 tsp cider vinegar
1/4 tsp Dijon mustard
2 tbsp chopped parsley
3 tbsp chopped basil
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Cook the potatoes in a pan of
simmering water for 5 mins. Add the beans and cook for 5
mins more, then tip in the peas and cook for 5 mins until
all the vegetables are just tender. Meanwhile, boil the
eggs in another pan for 8 mins. Drain and run under cold
water, then carefully shell and halve.
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Mix all the dressing
ingredients together in a large bowl with a good grinding
of black pepper, crushing the herbs with the back of a
spoon to intensify their flavours.
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Mix the warm vegetables into
the dressing to coat, then add the lettuce and toss
everything together. Pile onto plates, top with the eggs
and grind over some more black pepper to serve.
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DAILY
DINNERS 
