June 28, 2016


Olive oil - 90 ml
Tarragon vinegar - 2 tbsp
Tarragon or Dijon mustard - 1 tsp
Small garlic clove - 1 (crushed)
French beans - 115 gms
Small new or salad potatoes -12
Gem lettuces - 3-4 little
Tuna in oil - 200 gms can (drained)
Anchovy fillets - 6 (halved lengthways)
Black olives - 12
Tomatoes - 4 (chopped)
Spring onions - 4 (finely chopped)
Capers - 2 tsp
Pine nuts - 2 tbsp
Hard boiled eggs - 2 (chopped)
Salt and ground black pepper


  • Mix the oil, vinegar, mustard, garlic and seasoning with a wooden spoon in a large salad bowl.
  • Cook the french beans and potatoes in separate pans of boiling salted water until just tender.
  • Drain and add to the bowl with the lettuce, tuna, anchovies, olives, tomatoes, spring onions and capers.
  • Toast the pine nuts in a small frying pa over a medium heat until lightly browned.
  • Sprinkle the pine nuts over the salad while they are still hot, add the chopped hard boiled eggs and toss all the ingredients together well.
  • Serve at once, with chunks of hot crusty bread.

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