Summer salad with anchovy dressing

A filling main-meal salad bursting with fresh veg – just leave out the anchovies for a veggie version

  • Prep:10 mins
    Cook:15 mins
  • Serves 4
  • Easy

Nutrition per serving

  • kcal 256
  • fat 17g
  • saturates 3g
  • carbs 15g
  • sugars 4g
  • fibre 3g
  • protein 11g
  • salt 0.54g


  • 140g green beans
  • 300g new potatoes, sliced
  • 4 eggs
  • handful pitted black olives
  • 225g cherry tomatoes, halved
  • 2 Baby Gem lettuces, leaves separated
  • 2 anchovies
  • 1 tbsp red wine vinegar
  • 3 tbsp olive oil


Use up that jar of anchovies
No-cook Italian pasta sauce - Roughly chop 6 ripe tomatoes and mix with a handful chopped flat-leaf parsley, 2 crushed garlic cloves, 2 mashed anchovies, 50g grated Parmesan, 4 tbsp olive oil and ground pepper. Toss through 500g hot spaghetti or linguine to feed 4 people.


  1. Bring a large pan of water to the boil. Cook the beans for 4 mins, so they still have a slight crunch, then scoop out with a slotted spoon into a colander and cool quickly with cold water. Tip the potatoes into the pan, add the eggs and simmer everything for 8 mins. Lift out the eggs, then leave to cool while the potatoes cook for 2 more mins until tender. Drain the potatoes.

  2. For the dressing, mash the anchovies with the side of a knife, then mix with the vinegar and olive oil in a large bowl. Stir in the beans, potatoes, olives and tomatoes. Peel and halve the eggs. Put the leaves into a large serving bowl, add the potato mix and eggs, then serve.

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