Chorizo ‘niçoise’ salad
Serves: 2
Total time: 
Please note: this recipe contains partially cooked eggs / Recipe photograph by Tara Fisher
Chorizo ‘niçoise’ salad
Serves: 2
Total time: 
See more recipes
Nutritional information (per serving)
Calories
558Kcal
Fat
40gr
Saturates
11gr
Carbs
27gr
Sugars
8gr
Fibre
5gr
Protein
25gr
Salt
2.2gr
Emma Franklin
Former Assistant Food Editor Emma is a chilli fanatic who grows exotic spices, fruit and vegetables in her urban garden. She loves food from all over the world but her mum's Spaghetti Bolognese is still her desert island dish.
See more of Emma Franklin’s recipes
Emma Franklin
Former Assistant Food Editor Emma is a chilli fanatic who grows exotic spices, fruit and vegetables in her urban garden. She loves food from all over the world but her mum's Spaghetti Bolognese is still her desert island dish.
See more of Emma Franklin’s recipes
Ingredients
- 200g green beans
- 2 medium eggs, at room temperature
- 2 slices of rustic bread, torn into bite-sized pieces
- 2½ tbsp extra-virgin olive oil
- 6 mini cooking chorizo, halved lengthways
- 1 garlic clove, crushed
- ½ tsp sugar
- 1 tbsp sherry vinegar
- 3 tbsp finely sliced pitted green olives
- 1 plum tomato, halved, deseeded and cut into strips
Step by step
- Cook the green beans in a pan of boiling water for 2 minutes; remove using a slotted spoon, transfer to a large bowl of ice-cold water. Bring the water back to the boil, add the eggs and simmer for 7 minutes, then add to the cold water with the beans. When cool, drain, peel and quarter.
- Toss the bread with ½ tablespoon oil; toast in a frying pan for 2 minutes. Transfer to a plate; add the chorizo to the pan and fry for 5-6 minutes until crisp. Use a slotted spoon to transfer to a plate lined with kitchen paper.
- In a bowl, whisk the remaining oil, garlic, sugar and vinegar. Stir in the olives; season. In a large bowl, toss the beans, chorizo and tomato with the dressing; add the bread and toss. Spoon onto plates; top with the eggs.
