Spicy green bean Niçoise salad

4
45 minutes

Ingredients

Chilli split dressing

  • 125g of olive oil
  • 1 garlic clove, crushed
  • 1g of chilli flakes
  • 5g of rose harissa
  • 75g of lemon oil
  • 25g of white wine vinegar
  • 25g of balsamic vinegar
  • 150g of water
  • 1/2 tsp fine sea salt
  • 1/2 tsp caster sugar
  • 1 pinch of ground white pepper
  • 4 drops of paprika oil

Pickling syrup

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

Ranch dressing

  • 125g of buttermilk
  • 2 tsp garlic, granulated
  • 2 tsp dried kibbled onion
  • 1/2 tsp fine sea salt
  • 1 pinch of black pepper
  • 1/2 tsp herb de Provence
  • 125g of mayonnaise, Hellman's is suggested
  • 125g of sour cream

Salad

  • 1 baguette, small
  • 4 quail eggs
  • 200g of green beans, extra fine
  • 12 baby artichokes, chargrilled and halved
  • 16 sun-dried tomatoes
  • 16 Niçoise olives
  • 4 green chillies, pickled
  • 12 spring onions, sliced
  • 8g of red chillies, julienne
  • 16g of shallots, finely diced
  • 12g of chives, snipped
  • coriander cress, to garnish
  • chilli flakes, to garnish
  • Espelette pepper, to taste
  • olive oil
  • sea salt

Method

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
  • 125g of olive oil
  • 1 garlic clove, crushed
  • 1g of chilli flakes
  • 5g of rose harissa
  • 75g of lemon oil
  • 25g of white wine vinegar
  • 25g of balsamic vinegar
  • 150g of water
  • 1/2 tsp fine sea salt
  • 1/2 tsp caster sugar
  • 1 pinch of ground white pepper
  • 4 drops of paprika oil
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
  • 125g of buttermilk
  • 2 tsp garlic, granulated
  • 2 tsp dried kibbled onion
  • 1/2 tsp fine sea salt
  • 1 pinch of black pepper
  • 1/2 tsp herb de Provence
  • 125g of mayonnaise, Hellman's is suggested
  • 125g of sour cream
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
  • 1 baguette, small
  • olive oil
  • sea salt
6
Soft boil the eggs for 5 minutes in the shell and refresh in iced water. Once cold, carefully peel the eggs
  • 4 quail 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
  • 200g of green beans, extra fine
  • 16 sun-dried tomatoes
  • 16 Niçoise olives
  • 12 spring onions, sliced
  • 8g of red chillies, julienne
  • 16g of shallots, finely diced
  • 4 green chillies, pickled
  • 12 baby artichokes, chargrilled and halved
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
  • 12g of chives, snipped
  • coriander cress, to garnish
  • chilli flakes, to garnish
  • Espelette pepper, to taste