Suffolk’s Joey O’Hare and Katy Taylor offer us a new take on a firm favourite.
Joey O’Hare and Katy Taylor from Suffolk are recipe writers and describe themselves as vegcentric. Joey, who studied at Ballymaloe Cookery School in Ireland, appeared on Masterchef the Professionals in 2015 and has worked as a chef in restaurants, private homes and food start ups. Together with Katy, they offer Zoom masterclasses, cookery videos, wine tutorials and more!
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Here’s a recipe for everyone’s favourite summer classic, reimagined with some of the very best winter veggies – the almighty purple sprouting broccoli in place of green beans, bitter radicchio in place of soft summer lettuce, and sourdough croutons which stand in for spring’s new potatoes. Other than that, the flavours are very much those you know and love already, and everything is happily muddled in a very punchy garlic and Dijon vinaigrette.
If you prefer to keep this recipe vegetarian simply omit the tuna; and, if you are including tuna, in order to enjoy it sustainably look for ‘pole and line caught’ on the tin, and seek out only Albacore or Skipjack varieties; avoid Bluefin at all costs as it is critically endangered.
4 handfuls mixed salad leaves
½ red onion
1 stalk celery
2tbsp of baby capers
1 tin of pole and line caught tuna
Small handful curly parsley
2 large organic, free-range eggs
2 slices of sourdough bread
1 clove of garlic
8 sprigs of thyme
2tbsp of olive oil
½ tsp of flakey sea salt
¼ tsp of cracked pepper
Dijon vinaigrette, or lemon and olive oil, to serve
For the croutons
Pre heat the oven to 190°C and have an oven rack near the top. At the base of a mixing bowl combine: 1 clove of minced or finely crushed garlic; the fresh thyme leaves, stripped from their stalks; 2 tbsp olive oil; the salt and pepper. Give these ingredients a quick stir with a fork, then cut or tear the sourdough into rough cubes and toss this very well in the olive oil etc. to coat evenly. We like to use our hands here, and to squeeze the bread slightly as we mix, to encourage all that flavour to penetrate and stick to the bread. Spread evenly over a roasting tray and bake in the hot oven for 6-10 mins until golden and well toasted.
For the egg and broccoli
Bring a medium/large pot of salted water to the boil. Once simmering slowly lower in your eggs and cook for 6 minutes. After the first 3 minutes add in the broccoli and allow this to simmer alongside the eggs for the final 3 minutes. Once drained allow the broccoli to steam-dry (to avoid a wet and heavy salad), and peel the eggs under a very gentle stream of running water.
For the bulk of the salad
Slice the radicchio and mix this with your other leaves in a large salad bowl. Very finely slice the red onion into half-moons and finely slice the celery too. Add these to the salad bowl along with the capers and tuna (both well-drained), and the chopped parsley.
Coarsely chop the purple sprouting broccoli and add this to the salad bowl along with the croutons. Add 4 tablespoons of Dijon vinaigrette (full recipe on www.joeyandkatycook.co.uk) , alternatively use some olive oil and lemon juice or your favourite house dressing, and toss really well; salads always improve with ‘over-tossing’ we find. Pile the salad high on your plates and top with those jammy-yolk eggs and a twist of black pepper.