Baby cos, white anchovy and bean salad with hazelnut vinaigrette

This gourmet salad incorporates anchovies, quail eggs and roasted hazelnuts to create side dish designed to impress.

Recipe «Baby cos, white anchovy and bean salad with hazelnut vinaigrette» presented in category Recipes / Fish, to prepare this dish you will need no more minutes. To make this dish at home by prescription from the author Gomer would need: 300g green beans, trimmed, 3 baby cos hearts, quartered, 12 quail eggs, hard-boiled, peeled, torn in half, 12 white anchovies, 75g roasted peeled hazelnuts, halved , 30g flaked parmesan, 80ml extra virgin olive oil, Juice of 1 lemon , 2 tsp wholegrain mustard, 2 tsp red wine vinegar.

Ingredients:

• 300g green beans, trimmed 
• 3 baby cos hearts, quartered 
• 12 quail eggs, hard-boiled, peeled, torn in half 
• 12 white anchovies 
• 75g roasted peeled hazelnuts, halved 
• 30g flaked parmesan 
• 80ml extra virgin olive oil 
• Juice of 1 lemon 
• 2 tsp wholegrain mustard 
• 2 tsp red wine vinegar 

Instructions

1. Cook green beans in a saucepan of boiling salted water until just tender, drain and refresh in iced water, then drain again.
2. Arrange cos hearts, beans, quail eggs, anchovies, half the nuts and the parmesan in a large bowl.
3. 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.