Name: French Mushroom, Egg & Bean Salad
Prep time: 10 min
Cook time: 15 min
Total time: 25 min
Yield: 4
Ingredients: 400 g mushrooms; 1 tbsp olive oil; 1 clove garlic, crushed; 4 eggs; 200 g green beans, trimmed; 1 cup flat leaf parsley, roughly chopped; 1 tbsp chopped chives; 6 anchovy fillets; ⅓ cup olive oil; 2 tbsp white balsamic vinegar; 2 tbsp lemon juice; 1 tbsp capers, chopped; 2 cloves garlic, crushed; 2 tsp dijon mustard; salt; pepper

French Mushroom, Egg & Bean Salad

Yields4 Servings

Prep Time10 minsCook Time15 minsTotal Time25 mins

400 g mushrooms

1 tbsp olive oil

1 clove garlic, crushed

4 eggs

200 g green beans, trimmed

1 cup flat leaf parsley, roughly chopped

1 tbsp chopped chives

6 anchovy fillets

Dressing

⅓ cup olive oil

2 tbsp white balsamic vinegar

2 tbsp lemon juice

1 tbsp capers, chopped

2 cloves garlic, crushed

2 tsp dijon mustard

salt

pepper

1

Place a medium saucepan of water over high heat. Once boiling, add eggs and cook for 5-7 minutes. Remove eggs from the saucepan and set aside.

2

Place beans in the boiling water and cook for 2 minutes. Remove from the saucepan and place in a bowl of cold water. Set aside until required.

3

Place oil in a large frying pan over medium heat. Add garlic and mushrooms and cook, stirring for 3-4 minutes. Remove from the heat and allow to cool slightly.

4

To make the dressing, add all ingredients in a bowl and whisk to combine or place ingredients into a jar and shake to combine.

5

Peel eggs and cut in half.

6

Combine mushrooms, chopped herbs, beans and eggs in a large bowl. Add dressing and gently toss to coat.

7

Top salad with anchovy fillets and serve.

Ingredients