Summer salad with anchovy dressing

• green beans↗140g g
• new potatoes↗300g g

  sliced

• eggs↗4
• handful pitted black olives↗
• cherry tomato↗225g g

  halved

• Baby Gem lettuces↗2

  leaves separated

• anchovies↗2
• red wine vinegar↗1 tbsp tbsp
• olive oil↗3 tbsp tbsp

Step-by-step instructions

1. 1

   Bring a large pan of water to the boil. Cook the beans for 4 mins, so they still have a slight crunch, then scoop out with a slotted spoon into a colander and cool quickly with cold water. Tip the potatoes into the pan, add the eggs and simmer everything for 8 mins. Lift out the eggs, then leave to cool while the potatoes cook for 2 more mins until tender. Drain the potatoes.

2. 2

   For the dressing, mash the anchovies with the side of a knife, then mix with the vinegar and olive oil in a large bowl. Stir in the beans, potatoes, olives and tomatoes. Peel and halve the eggs. Put the leaves into a large serving bowl, add the potato mix and eggs, then serve.