Potato, egg and haricot vert salad with rocket pesto
I would call this the little cousin of Niçoise salad. It is perfect as it is, but fish can always be added if you want to take it up a notch. The rocket pesto can be used on a number of different things – not just salad.
Wine notes: the peppery tang of rocket and the richness of the eggs calls for a weightier wine, like Godello Vino de Altura 2022 from Bodegas Gancedo in Spain’s Bierzo region. With notes of citrus and pears and sufficient body, it would go just as well with the Caesar salad.
Salads can be the most layered and flavourful of dishes. I start with a strong base – crunchy vegetables or leaves – then add a soft element, such as mozzarella or boiled egg. Next, I add fresh herbs for a bright bite and, lastly, the perfect dressing, which marries acid with fat. I always finish with flaked sea salt and a grind of black pepper. These recipes are good enough to be their own meal. Use them as a guide and change or add anything as your heart desires. With five good dressings in your back pocket, there is very little you cannot achieve in the kitchen.
What you'll need
Yield
Serves 6
Ingredients
For the salad
For the pesto
Step 1
Fill a large, heavy-bottomed pan with water and some salt, then add the potatoes. Bring to the boil and cook until you can pierce the potatoes with a knife and it slides out easily – 20-25 minutes. Drain and leave to cool. Cut in half lengthwise.
Step 2
Fill a small pan with water and bring to the boil. Add the eggs and cook until just soft boiled – this will take about 8 minutes. Shell the eggs and cut in quarters lengthwise.
Step 3
Fill a large bowl with iced water and set by the hob. Bring a medium pan of water to the boil and add the green beans. Cook for 60 seconds, until just tender but not soggy, then transfer to the ice bath to stop them cooking further.
Step 4
Place all the pesto ingredients except the olive oil in a food processor, then drizzle in the oil while the machine is going. It should be a consistent colour and texture. Season to taste.
Step 5
In a large mixing bowl, toss the rocket with the potatoes and green beans in half the pesto. Arrange on a serving platter and dot with the eggs and the remaining pesto. Drizzle with extra-virgin olive oil and grate some lemon zest on top. Season to taste with sea salt flakes and coarse black pepper.
