This is one of my favourite salads. It is good served with crusty bread and is an ideal lunch dish. Can also be served with buttered new poptatoes.
Preparation time 15 minutes
- 1 small packet mixed salad leaves
- 4 eggs
- 2 tomatoes
- 8oz (225g) thin green beans
- 1 clove garlic, crushed
- 1 tablespoon red wine vinegar
- 3 tablespoons olive oil
- 4oz (110g) black olives
- 4oz (110g) parmesan cheese
- Salt & ground black pepper
Hard boil eggs in boiling water for 10 minutes. drain, cover with cold water to cool. Wash and trim the beans, wash and slice the courgettes. Put the beans in a pan of boiling water and cook for 4 minutes, until tender. Drain well.
Put the crushed garlic, vinegar and olive oil in a bowl and season with salt and black ground pepper and mix well. Add to the green beans and salad leaves, stirring well. Shell the eggs and rinse well under cold water. Slice the eggs and tomatoes and add to the salad. Either shave or grate the parmesan and add to the salad. Toss well and serve with dressing.