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




Chilli split dressing

Pickling syrup

  • 175g of white vinegar
  • 120g of caster sugar

Ranch dressing



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
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
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
Soft boil the eggs for 5 minutes in the shell and refresh in iced water. Once cold, carefully peel the 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
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
First published in 2015

Eric Chavot’s cuisine has been championed by fellow chefs, diners and critics alike – not bad for a chef who arrived in London without a word of English and just twenty pounds in his pocket.

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