Confit fennel Nicoise salad, olive & caper vinaigrette
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READY IN: 15 MINS
Confit fennel (all)
Olive and caper vinaigrette (all)
Potato (1/2 supplied)
Tomato (1/2 supplied)
Butter lettuce (1/2 supplied)
WHAT YOU’LL NEED: Medium saucepan, chopping board, strainer or colander, knife
PANTRY STAPLES: Salt
These instructions are to serve two people. When cooking for one, four or six the same techniques apply but the preparation and cooking times may change slightly.
This recipe cooks the egg to a soft boil. If you would like your eggs firmer please cook for longer.
1. Prepare the vegetables: Wash the vegetables. Cut the potatoes into 1cm slices. Remove the core from the tomato and slice into wedges. Remove the stems from the beans and cut in half. Remove the stem from the lettuce and separate the leaves.
2. Cook the vegetables and eggs: Bring a medium pot of salted water to the boil. Add the potatoes and simmer for 3 minutes. Carefully add the eggs and cook for a further 7 minutes. Remove the eggs (not the potatoes). Add the beans and cook for 1 minute, or until the potatoes are tender and the beans are blanched. Cool in cold water.
Peel the eggs under running water (this helps to remove the shell easily). Cut the eggs into quarters, season the yolks.
3. To serve: Divide the lettuce, tomato, quartered eggs, potato slices, and beans. Break up the fennel and place on the salad. Drizzle with the olive and caper vinaigrette.