A bit of a bizarre salad, but really tasty, great flavours and easy too. What a combination hey? Kind of like a 'throw-it-together' meal... I used Beef and Cracked Pepper flavoured sausages.
*Taken from Murdoch Books, 'Tossed', published 2006*
Ingredients
4 eggs
250g green beans, trimmed and halved
2 tbs olive oil
4 good-quality sausages, cut into 1cm slices
2 thick slices crusty white bread, crusts removed, cut into 1cm cubes
200g mixed salad leaves
150g roasted red capsicum, sliced
Anchovy Dressing Ingredients
1 garlic clove, crushed
3 tbs olive oil
2 tbs lemon juice
3 anchovy fillets, finely chopped
2 tbs shredded basil leaves
Method
Bring a small saucepan of water to the boil, add the eggs and cook for 5 minutes. Add the beans and cook for a further 2 minutes. Drain and rinse the eggs and beans under cold water, draining the beans well. Crack the egg shells slightly and leave to cool in cold water.
Meanwhile, heat half the oil in a frying pan. Add the sausage slices and fry over medium heat for about 5 minutes, or until golden and cooked, turning once. Remove from the pan using a slotted spoon and set aside.
put the frying pan back over medium heat and add the remaining oil. When the oil is hot, add the bread cubes and fry, turning now and then, for about 2 minutes, or until golden on all sides.
Put all the anchovy dressing ingredients in a small bowl. Mash the anchovies well, mix thoroughly, then season with black pepper and set aside.
Once the eggs have cooled, peel them and then cut them into quarters. Put the sausages, beans, salad leaves and capsicum in a serving bowl. Add the dressing and toss gently. Top with the eggs and croutons and serve.
Serves 4
*Taken from Murdoch Books, 'Tossed', published 2006*
Ingredients
4 eggs
250g green beans, trimmed and halved
2 tbs olive oil
4 good-quality sausages, cut into 1cm slices
2 thick slices crusty white bread, crusts removed, cut into 1cm cubes
200g mixed salad leaves
150g roasted red capsicum, sliced
Anchovy Dressing Ingredients
1 garlic clove, crushed
3 tbs olive oil
2 tbs lemon juice
3 anchovy fillets, finely chopped
2 tbs shredded basil leaves
Method
Bring a small saucepan of water to the boil, add the eggs and cook for 5 minutes. Add the beans and cook for a further 2 minutes. Drain and rinse the eggs and beans under cold water, draining the beans well. Crack the egg shells slightly and leave to cool in cold water.
Meanwhile, heat half the oil in a frying pan. Add the sausage slices and fry over medium heat for about 5 minutes, or until golden and cooked, turning once. Remove from the pan using a slotted spoon and set aside.
put the frying pan back over medium heat and add the remaining oil. When the oil is hot, add the bread cubes and fry, turning now and then, for about 2 minutes, or until golden on all sides.
Put all the anchovy dressing ingredients in a small bowl. Mash the anchovies well, mix thoroughly, then season with black pepper and set aside.
Once the eggs have cooled, peel them and then cut them into quarters. Put the sausages, beans, salad leaves and capsicum in a serving bowl. Add the dressing and toss gently. Top with the eggs and croutons and serve.
Serves 4
