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.
The folder name
Please choose a different name.
Please enter a name for the new folder.
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
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
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
Preheat the oven to 170°C/gas mark 3
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
Soft boil the eggs for 5 minutes in the shell and refresh in iced water. Once cold, carefully peel the eggs
4 quail eggs
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 chilli, julienne
16g of shallots, finely diced
4 green chillies, pickled
12 baby artichokes, chargrilled and halved
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
Want more recipes like this delivered to your inbox?
Sign up to our newsletter now and we'll send you a hand-picked round-up of the best seasonal recipes and features from the best chefs each week.
Invalid email address
Thanks for subscribing
We'll only contact you around once per week with the best recipes and features. You can unsubscribe at any time.