Here is a new take on a yummy Cobb Salad!
Packed with vegetables and protein, as well as a light dressing, this recipe is a great way to switch up the usual and make your salads a little more interesting!
Enjoy! xoxo Coach Jen
Summer Egg Salad with Basil & Peas
INGREDIENTS:
For the Salad:
- 150g Golden Potatoes thickly sliced
- 160g French beans, trimmed
- 160g frozen peas
- 3 eggs
- 160g romaine lettuce, torn into pieces
For the dressing:
- 1 tbsp extra virgin olive oil
- 2 tsp cider vinegar
- ½ tsp English mustard powder
- 2 tbsp chopped mint
- 3 tbsp chopped basil
- 1 garlic clove, finely grated
- 1 tbsp capers
DIRECTIONS:
- Cook the potatoes in a pan of simmering water for 5 mins. Add the beans and cook 5 mins more, then tip in the peas and cook for 2 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.
- Mix all the dressing ingredients together in a large bowl with a good grinding of black pepper, crushing the herbs and capers with the back of a spoon to intensify their flavors.
- 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 black pepper to serve.
