serves
2–4
prep
30 minutes
cook
10 minutes
difficulty
Easy
serves
2–4
people
preparation
30
minutes
cooking
10
minutes
difficulty
Easy
level
Ingredients
- 10 good-quality large anchovy fillets
- 2 medium garlic cloves
- 1 tsp hot English mustard
- 2 tbsp red wine vinegar
- 60 ml (¼ cup) delicate extra virgin olive oil
- 4 eggs, at room temperature
- ½ small red onion, thinly sliced
- 185 g (1 cup) double-peeled broad beans (about 700 g unpodded, see Cook’s tip)
- 155 g (1 cup) fresh green peas, blanched and refreshed in iced water (about 400 g unpodded)
- 2 cups roughly torn raddichio leaves
- squeeze of lemon juice
- 1 cup basil leaves
- river salt flakes and freshly ground black pepper
Instructions
Place 6 anchovy fillets into a mortar and pestle with the garlic and mustard, pound to a smooth paste, then use the pestle to stir in the vinegar and then the oil. Set aside.
Slice the remaining anchovy fillets into thin long strips, set aside.
Place the eggs in a saucepan of rapidly boiling water and cook for 5 minutes. Remove the eggs and run under cold water for a minute or two. Carefully peel them (see Cook’s tips) and set aside.
Rinse your onion slices in a bowl of cold water, strain, squeeze and place in a large mixing bowl with the broad beans, peas and radicchio. Pour over the anchovy dressing and toss to combine thoroughly, adding a little lemon juice and testing for seasoning.
At the final moment, tear the basil into the salad and gently mix through a final time.
Transfer to a large platter, making sure the salad is sitting fairly flat and not too piled up.
Carefully cut the eggs in half, so you don’t lose any of the runny yolk and place them artfully over the salad. Strew the sliced anchovy fillets on top.
Season the yolks of the egg with salt and pepper, then drizzle a little olive oil directly into the yolks. Serve immediately.
Cook’s tips
• A good way to peel the eggs is to crack them gently all over and then peel them in a bowl of water, gently easing pieces of the shell off bit by bit.
• To prepare the broad beans, peel them from their thick outer pods. Blanch the beans in boiling water, then refresh in iced water. Peel the outer skins. 800 g whole broad beans yields about 200 g (1 packed cup) double-peeled broad beans.
Photography by Sharyn Cairns. Styling by Lee Blaylock. Food preparation by Tiffany Page.
Cook's Notes
Oven temperatures are for conventional; if using fan-forced (convection), reduce the temperature by 20˚C. | We use Australian tablespoons and cups: 1 teaspoon equals 5 ml; 1 tablespoon equals 20 ml; 1 cup equals 250 ml. | All herbs are fresh (unless specified) and cups are lightly packed. | All vegetables are medium size and peeled, unless specified. | All eggs are 55-60 g, unless specified.
