Salads Recipes - Country Salad with Horseradish Dressing Recipe

Ingredients

Serve 4

• 250 g/8 oz shelled fresh broad beans

• 125 g/4 oz thin green beans, halved

• 500 g/1 lb firm ripe plum tomatoes, cut into wedges

• 1/2 small cucumber; thickly sliced

• 2 celery sticks, sliced

• 175 g/6 oz cooked beetroot, sliced

• 1 small red onion, thinly sliced

• 2 tablespoons capers

• 2 soft-boiled eggs, peeled and halved

• salt

Dressing:

• 2 tablespoons grated horseradish or 1 tablespoon creamed horseradish

• 4 tablespoons olive oil

• 2 teaspoons red wine vinegar

• pinch of sugar

• 2 tablespoons chopped herbs

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Method:

1. Blanch the broad beans in boiling salted water for 1 minute, drain, refresh under cold water and pat dry on kitchen paper. Peel and discard the tough outer skin.

2. Boil the green beans for 4-5 minutes, drain, refresh under cold water and pat dry on kitchen paper.

3. Place the beans in a large bowl and add the tomatoes, cucumber, celery, beetroot, onion and capers.

4. Whisk all the dressing ingredients together and season with salt and pepper to taste. Pour over the salad and toss gently until all the ingredients are evenly coated.

5. Transfer the salad to a serving dish and top with the egg halves. Serve at once.