Baby cos, white anchovy and bean salad with hazelnut vinaigrette

• 6 Servings
• Capable cooks

This gourmet salad incorporates anchovies, quail eggs and roasted hazelnuts to create side dish designed to impress. Featured in Salad recipes, Fish recipes

Ingredients

• 300g green beans, trimmed
• 3 baby cos hearts, quartered
• 12 quail eggs, hard-boiled, peeled, torn in half
• 12 white anchovies (see note)
• 75g (1/2 cup) roasted peeled hazelnuts, halved
• 30g flaked parmesan
• 80ml (1/3 cup) extra virgin olive oil
• Juice of 1 lemon
• 2 teaspoons wholegrain mustard
• 2 teaspoons red wine vinegar

Method

• Step 1 Cook green beans in a saucepan of boiling salted water until just tender, drain and refresh in iced water, then drain again.
• Step 2 Arrange cos hearts, beans, quail eggs, anchovies, half the nuts and the parmesan in a large bowl.
• Step 3 For hazelnut vinaigrette, finely chop remaining hazelnuts and place in a screw-top jar with remaining ingredients. Season with sea salt and freshly ground black pepper and shake to combine. Drizzle dressing over salad just before serving.

Nutrition

• 1097 kj Energy
• 24g Fat Total
• 4g Saturated Fat
• 9g Protein
• 556.07mg Sodium
• 1g Carbs (sugar)
• 2g Carbs (total)

All nutrition values are per serve

Notes

White anchovies are simply fresh anchovies that have been marinated in a mixture of oil and vinegar, the latter being the ingredient that whitens them. Italian white sardines are available from delicatessens.

• Author: Sophia Young
• Image credit: Mark Roper
• Publication: Vogue Entertaining + Travel

Source: taste.com.au