Bean, pea, radish & co. salad
Ingredients
- 200g fresh green beans
- 100g of fresh shelled peas (about 300 to 350g of whole peas)
- 1 handful of roasted hazelnuts
- 1/2 bunch of radishes
- 2 carrots
- 4 eggs
- ½ tablespoon of full-flavoured olive oil
- 3 tablespoons of full-flavoured olive oil
- 1.5 tbsp wine vinegar
- 1/2 teaspoon of mustard
- Salt, pepper
Tip
Instructions
- Shell the peas and sort through the green beans. Cook the peas in a large pan of boiling salted water (for about 20 minutes after the water returns to the boil). Steam the green beans until al dente (12 to 15 minutes). As soon as the beans and peas are cooked, rinse them under cold water to retain their colour.
- Meanwhile, peel the carrots and cut them into thin strips using a vegetable peeler. Wash and slice the radishes. Roughly chop the roasted hazelnuts.
- Prepare the dressing by mixing the ingredients together. Toss the vegetables with the dressing.
Poaching eggs: bring a saucepan of water with a tablespoon of vinegar to the boil, reduce the heat, crack your whole egg into a bowl and gently lower it into the simmering water; repeat for the remaining eggs. Cook for 3 minutes for a soft-boiled egg, or 5 minutes for a firmer yolk.
Place the poached eggs on top of the salad, drizzle with half a tablespoon of full-flavoured olive oil and serve immediately.
Tip
For this recipe, we recommend using PDO huile d'olive de Haute-Provence (intense flavour) for its dominant aromas of raw artichoke, accompanied by notes of grass, banana, fresh almond and apple. Don’t have any? You can also use any of these PDO olive oils: Aix-en-Provence, Corsica – Oliu di Corsica – tree-harvested, Nîmes, Provence or Vallée des Baux-de-Provence.
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