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Egg salad with anchovies and pine nuts


Serves: 4 as a starter
timePrep time: 15 mins
timeTotal time:
Egg salad with anchovies and pine nuts
Recipe photograph by Ali Allen

Egg salad with anchovies and pine nuts


Serves: 4 as a starter
timePrep time: 15 mins
timeTotal time:

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Nutritional information (per serving)
Calories
283Kcal
Fat
22gr
Saturates
4gr
Carbs
2gr
Sugars
2gr
Fibre
2gr
Protein
19gr
Salt
0.9gr

Linda Tubby

Linda Tubby

A food writer and stylist for numerous food publications, Linda is also an established author with a plethora of cookbooks to her name, on everything from barbecues to ice cream.

See more of Linda Tubby’s recipes
Linda Tubby

Linda Tubby

A food writer and stylist for numerous food publications, Linda is also an established author with a plethora of cookbooks to her name, on everything from barbecues to ice cream.

See more of Linda Tubby’s recipes

Ingredients

  • 5 wide strips of unwaxed lemon zest
  • 1 x 50g tin of anchovies in olive oil
  • extra-virgin olive oil, for topping up
  • 6 black olives
  • 25g capers, drained
  • 10g flat-leaf parsley sprigs
  • 1 tbsp chopped chives
  • 1 tbsp white balsamic or other white wine vinegar
  • 3 tbsp pine nuts, toasted
  • 7 medium eggs
  • 1 fennel bulb, finely sliced lengthways

Step by step

  1. Finely chop the lemon zest and put in a serving dish. Drain the oil from the anchovies into a measuring jug and top up to the 75ml mark, if necessary, with extra-virgin olive oil. Chop the anchovies into small pieces and put with the lemon zest. Slice the olives from the stone and chop with the capers; add these to the serving dish. Tear the leaves from the parsley sprigs, then put in the serving dish with the chives, vinegar, oil from the jug, toasted pine nuts and some black pepper.
  2. Bring a small-medium pan of water to the boil, lower the heat before gently adding the eggs – this prevents the shell cracking. Bring back to a simmer; time for 5 minutes. Remove 4 of the eggs; put into cold water while the other 3 cook for a further 2 minutes. Shell the 4 softly cooked eggs carefully and put in a bowl of hot water to keep warm.
  3. When the 3 eggs are ready, drain them, put into cold water, then crack and peel right away from the rounded end (they are easier to peel while slightly hot). Pop into cold water to cool completely. Chop them into the serving dish.
  4. Divide the egg and anchovy mixture between 4 plates, top each with a halved, soft-boiled egg; scatter with black pepper. Serve with the fennel slices on the side.
Chef quote
This basic combination was eaten in ancient Roman times and uses eggs two ways – a soft-boiled egg is placed on top of the salad, which contains chopped hard-boiled egg. It’s great served with crisp flatbreads for scooping.

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