EGGS, ANCHOVIES, POTATOES, GHERKINS AND MAYO SALAD

Here is another great recipe for when you only have a few things knocking about in the cupboard, but can be taken to the next level of flavour and fermented goodness with a few special bits.

This one is another collaboration with Puntarelle & Co with all ingredients and many more delights available there every Thursday-Saturday 9am-2pm.

Pink fir potatoes are the ultimate salad potato and are especially good with their skins on. They are British and in season at the moment, definitely worth a try. They have an amazing knobbly texture and nutty taste. In this recipe we used the anchovies and anchovy juice from Puntarelle for anchovy fans (optional but bloody delicious). Plus London Fermentary fermented Cucumbers which add some crunch and goodness for your gut.

Also I’m a real soft boiled egg phase at the moment - having them on everything! Remember in the 90s when they thought you should only have a few eggs a week? Luckily they were all wrong.

Serves 4 as a side.

500g pink fir potatoes (you could use Ratte or other small salad potatoes)
6 x eggs
12 x anchovies in oil (you could substitute these for capers if you’re veggie)
1 x jar of London Fermentary fermented cucumber, diced (or 6 gherkins)
1 x gem lettuce
1 x lemon, juice and rind
1 x clove garlic, grated
1 tsp anchovy juice (optional but delicious, available at puntarelle)
2 x grelot onion (or spring onions)
4 tbsp mayonnaise
1 tbsp dijon mustard
Salt and Pepper to taste

1. Soft boil 6 eggs. Put them into boiling water for 6 minutes and then plunge into running cold water for eggs with runny yolks, cook for longer if you would prefer less runny. Peel and slice in half.
2. Boil the potatoes until soft (about 10 minutes). Drain.
3. Meanwhile make mustard vinaigrette: mix the mayonnaise, juice and rind of lemon, one clove of grated garlic, anchovy juice and seasoning.
4. Slice grelot onions and cucumbers/gherkins.
5. Dress the potatoes in the vinaigrette, add grelot onions and cucumbers/gherkins.
6. Layer the gem lettuce at the bottom of the plate and put the potatoes, eggs and anchovies on top. EAT