Egg salad recipe
This egg salad recipe with anchovies, olives and pine nuts makes a great summery starter.
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Ingredients
- 5 wide strips of unwaxed lemon zest
- 1 x 50g tin of anchovies in olive oil
- extra-virgin olive oil, for topping up
- 6 black olives
- 25g capers, drained
- 10g flat-leaf parsley sprigs
- 1 tbsp chopped chives
- 1 tbsp white balsamic or other white wine vinegar
- 3 tbsp pine nuts, toasted
- 7 medium eggs
- 1 fennel bulb, finely sliced lengthways
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