Asparagus, Tuna & Bean Salad with Shallot & Caper Vinaigrette
by UK Shallots
Ingredients
For the dressing:
- 3 tbsp extra virgin olive oil
- 1 tbsp sherry vinegar
- 1-2tsp runny honey, to taste
- 2 shallots, very finely chopped
- 1 tbsp capers, roughly chopped
- a handful of parsley, finely chopped
- Salt and freshly ground black pepper
For the salad:
- 2 eggs
- 250g bunch asparagus, ends trimmed and cut into 2-3 pieces
- 400g tin butterbeans, drained and rinsed
- 250g pack ready to eat beetroot, drained and diced
- 160g tin of good-quality tuna steak, drained and roughly flaked
a few olives
Method
- Make the dressing by adding the oil, vinegar, honey, shallots, capers and parsley to a jam jar and shaking well. Season to taste with a little salt and freshly ground black pepper. Set aside.
- To cook the eggs, add them to a small pan and cover with cold water. Bring the pan up to a steady simmer and cook for 5 mins for a set while and almost set yolk. Cook for a minute less for a truly runny yolk, and a minute longer for a harder yolk. Drain and run under cold water until cool enough to handle. Peel, cut in half and set aside.
- While the eggs are cooking, plunge the asparagus into boiling water and cook for about 3-4 minutes until just tender. Drain well and tip into a bowl. Add the butterbeans and pour over half the dressing, tossing together to mix.
- Spoon the dressed beans and asparagus between 2 plates or bowls. Scatter over the beetroot, tuna flakes and olives, top with halves of egg, and season with a little extra salt and pepper. Finally spoon over the rest of the dressing.
- Serve while still warm. Or pack into lunchboxes and chill until required.
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