Herring, Broad Bean & Beetroot Salad With Horseradish Dressing

The Salad Bowl

Posted by Ryland Peters & Small

About

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

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You Will Need (15 things)

  • 200 g Shelled broad Beans
  • 2 Ruby Gem Lettuces , leaves sliced
  • 1 Red chicory, Leaves separated and sliced
  • 2 Raw Beetroot , peeled and grated
  • 1 Small Red Onion , diced
  • A handful of alfalfa and radish Sprouts
  • 2 Hard-boiled Eggs , yolks only
  • 3 tbsp Olive Oil
  • 2 tbsp Creamed Horseradish
  • 2 tbsp Single Cream
  • Sea salt and Freshly Ground Black Pepper
  • 250 g pickled Herrings in dill, drained
  • Rye Bread , to serve

  • HORSERADISH DRESSING

  • 1 ½ tbsp Cider Vinegar

Steps (4 steps, 25 minutes)

  1. 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.

  2. 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.

  3. 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.

  4. 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.

    BROAD BEANS
    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.