Spicy green bean Niçoise salad
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Chef Eric Chavot finds this simple and vibrant salad a great dish to make year round. He recommends going to a good deli to source the produce. To add a little extra zing, Eric recommends placing the sun-dried tomatoes, pickled chilli, olives and artichokes in the microwave with a couple of tablespoons of the chilli split dressing for fifteen seconds before serving.
First published in 2015
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Ingredients
Metric
Imperial
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
SAVE RECIPE
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
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
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