This gourmet salad incorporates anchovies, quail eggs and roasted hazelnuts to create side dish designed to impress.
- Cook green beans in a saucepan of boiling salted water until just tender, drain and refresh in iced water, then drain again.
- Arrange cos hearts, beans, quail eggs, anchovies, half the nuts and the parmesan in a large bowl.
- 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.
You may need it
Store Spice Organizer
Surface Utensil Holder
Cutting Board Set