Spicy green bean Niçoise salad

PT45M

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Ingredients

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Chilli split dressing

Pickling syrup

  • 175g of white vinegar
  • 120g of caster sugar

Ranch dressing

Salad

1
For the chilli split dressing, warm the olive oil in a small frying pan. When warm, add the garlic, chilli flakes and rose harissa. Remove from the heat, cover with a lid or cling film and leave to infuse overnight on the worktop. The next day, pass the oil through a fine sieve and then add the lemon oil, vinegars, water and seasoning
2
To make the pickling syrup, bring the vinegar and sugar to a gentle boil in a stainless steel saucepan. Simmer down by 1/3 until you get a good balance between sweetness and acidity. Cool down and keep in a small jar in the fridge
  • 175g of white vinegar
  • 120g of caster sugar
3
To make the ranch dressing, blitz all of the spices and seasoning with the buttermilk in a blender. With a whisk, gently fold in the mayonnaise, sour cream and 60g of the pickling syrup you made earlier. Leave to steep overnight in the fridge, and pass through a fine sieve the next day, checking the seasoning. Keep refrigerated for up to 1 month
4
Preheat the oven to 170°C/gas mark 3
5
Cut the baguette into 2–3mm slices and lay on a tray lined with baking paper. Brush with olive oil, spinkle with salt and bake for 10–12 minutes until golden brown
6
Soft boil the eggs for 5 minutes in the shell and refresh in iced water. Once cold, carefully peel the eggs
7
Top and tail the green beans and soak in iced or very cold water for 10 minutes. Drain before cooking in salted boiling water for a couple of minutes. Once cooked, drain, leave to stand for a couple of minutes then fold in the remaining salad ingredients (except the chives and cress) whilst the beans are still tepid
8
Dress the salad on a large platter or on individual plates. Halve the eggs and place on the plate. Top the salad with the soft herbs, croutons, a pinch of chilli flakes and Espelette pepper
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