French bean salad with hard boiled eggs, olives and anchovies
- Preparing Time: 15 minutes
- Total Time: 15 minutes
- Served Person: 2
- 4 eggs
- salt
- extra virgin olive oil
- black pepper
- red wine vinegar
- 400 g of french beans
- 100 g of olives (i used an italian variety called leccin you can substitute them with kalamata olives)
- 6 anchovy fillets in oil
- a few basil leaves
- Carbohydrate 14.0056882740324 g
- Cholesterol 9.8 mg
- Fat 5.38426 g
- Fiber 0.0265 g
- Protein 8.12045 g
- Saturated Fat 1.788888 g
- Serving Size 1 1 Serving (735g)
- Sodium 269.215372441035 mg
- Sugar 13.9791882740324 g
- Trans Fat 0.197722999999999 g
- Calories 177 calories
Top and tail the beans, rinse them and cook them for about 10 minutes in a pot of boiling salted water. Drain them when they are al dente and cool them under cold water: this will stop the cooking and will keep a bright green color.Now make the hard boiled eggs. Fill with water a saucepan that you can comfortably fit the four eggs and put on medium flame. Cook the eggs for about 6 minutes after the water starts to boil. Drain the eggs and put them in a bowl of cold water - add some ice cubes, too - so it will be easier to peel them.Collect the French beans in a bowl, add the olives, the anchovy fillets, the peeled and halved eggs and a generous handful of basil leaves.Season the salad with extra virgin olive oil, salt, ground black pepper and a tablespoon of red wine vinegar. Toss to mix and stash in the fridge for about half an hour before serving.
