Green bean, potato and tomato salad with a poached egg

If you ever have potatoes and green beans left over from dinner, save them and make this lovely salad for lunch the next day.

 Green bean, potato and tomato salad:

Mixed baby salad leaves
Green beans, cut into bite-sized pieces and boiled for 3.4 minutes
Plum cherry tomatoes, quartered
Potatoes, boiled, peeled and sliced.
Capers
1 egg

Vinaigrette:

Olive oil
Lemon juice
Dijon Mustard
Salt and pepper

Combine salad leaves, green beans and tomatoes in a bowl. Mix a vinaigrette by combining the mustard and lemon, and then slowly adding the oil while stirring constantly. Season the vinaigrette with salt and pepper. Pour the vinaigrette over the vegetables and toss to coat. Arranges the vegetables on a plate, and scatter slices of potato and capers over the top.

To poach the egg, bring water to a boil in a small saucepan. Once it's boiling, reduce the heat so the water is just simmering. Add a few spoonfuls of vinegar to the water. Crack the egg into a small cup, bring the cup close to the surface of the water and gently drop the egg into the simmering water. With a spoon, gently push the egg whites closer to the yoke, to help hold it all together. Let the egg simmer for about 4 minutes. Serve the egg on top of the salad.

Tabouleh

Wow, my very own blog - How exciting! It's been a long time under way. First, I spent a long time debating whether to make one at all, 'cos really, who would want to read anything I write? And how would anyone ever come to know of it anyway? But I love to write, so if I want a blog, I'm gonna have one, damn it! Even if it's just for me. Either way, it will be handy having all my recipes readily available online, when I can't think of anything to cook for dinner. Once I had come to the conclusion that I was going to create a blog, the issue of the blog title arose. It's a tricky business, and for a while it seemed like every possible blog title was already in use. But luckily my mind wandered and I ended up thinking, as I so often do, of my favourite zombie-killers Shaun and Ed, and that's how I ended up with my slices of fried gold.


To be honest, I didn't have tabouleh tonight. I had it a few weeks ago, when I was still in the blog-naming process. At that time, Denmark was blessed with wonderful warm weather, and a tabouleh salad with fresh herbs and crunchy veggies seemed the ideal dinner. For a few days now though, it's been pretty chilly, and I've spent a good part of today feeling sorry for myself cold, but the memories of this tabouleh salad reminds me that summer was once here, and that hopefully it will be back again soon.

Tabouleh:

1 dl of coarse bulgur
1 red or yellow pepper (I used yellow)

1 red onion

1 stick of sellery

3 small wine tomatoes

1 carrot

Half a cucumber

2 large handfuls of fresh flat leaf parsley

A large handful of fresh mint

1 tbsp olive oil

1.5 tbsp lemon juice

1 clove garlic

Salt and pepper

While the bulgur is cooling down, finely chop all your vegetables and combine them in a bowl. Finely chop your herbs and add them to the veggies. Once the bulgur has cooled, add it to the vegetables and dress with a dressing made from olive oil, lemon juice, finely chopped garlic and salt and pepper.