The most important ingredient for this salad is sunshine and it’s wonderful to share this summery horn of plenty outside with friends and family (washed down with much rosé wine!).
For the salad
6 cooked potatoes
6 radishes
Green beans
2 heads of little gem lettuce
4 ripe tomatoes
1 bundle of watercress
4 six-minute eggs (cooled and peeled)
2 healthy handfuls of chopped curly parsley
Niçoise olives (to taste)
For the dressing (amounts to taste)
Extra-virgin olive oil
Crushed garlic
Dijon mustard
Anchovy fillets
Red wine vinegar
Lemon juice
Salt and pepper
The ingredients should be chopped in a ‘pebbles on the beach’ fashion and transferred to a bowl. Whisk together the ingredients for the dressing and pour generously over the salad, mixing well.
Margot & Fergus Henderson were featured in issue #20. Short film and photography by Angelo Pennetta.
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