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25 mins

The Salad Bowl
This vibrant salad has a Nordic feel and makes a perfect light lunch, served with rye bread. You can find pickled herrings at deli counters or they are sold in jars; they make a quick, nutritious and convenient addition to a meal.

Serves 4

Posted by Ryland Peters & Small Published See Ryland Peters & Small's 148 projects » © 2022 Nicola Graimes / Ryland Peters & Small · Reproduced with permission.
  • Step 1

    Steam the broad beans for 2–3 minutes until tender, then refresh under cold running water. Peel off the grey outer shells to reveal the green beans.

  • Step 2

    Meanwhile, for the dressing, whisk together the oil and vinegar. Add the horseradish and cream, and whisk again until combined. Season and set aside.

  • Step 3

    Arrange the lettuce and chicory on 4 serving plates, then top with the beetroot, red onion and cooked broad beans. Drizzle over three-quarters of the dressing and toss gently until combined.

  • Step 4

    Top with the herrings and sprouts and grate the egg yolks over, then drizzle with the remaining dressing.

    Serve on rye bread, if you like.

    These can be eaten with their greeny-grey shell, but broad beans taste sweeter and look prettier if the shell is removed to reveal the bright green bean inside. If fresh beans are unavailable, you can use frozen instead.

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