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.
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Food Storage Container Set
Food Storage Container Set
Kitchen Utensil Set