Perfect for the summer months, this salad is fresh, vibrant, and easy to prepare. Enjoy it as a side dish with your grilled meats and BBQs, or have it on its own as a light lunch.
Serves 4
500g baby potatoes
250g green beans
3-4 free-range eggs
1 cos lettuce, torn into bite-sized pieces
1 cup cherry tomatoes, halved
½ cup Pons Arbequina olives
300g can Callipo yellowfin tuna in olive oil, drained
4-5 Ortiz or Talatta anchovy fillets, halved lengthways
⅓ cup Sabato classic French dressing
Cook potatoes in a pot of well-salted water for 15-20 minutes or until tender and they can be easily pierced with a paring knife.
Cook the beans in boiling, salted water for about 3 minutes or until just tender. Drain and plunge into ice cold water to stop them cooking any further.
Cook the eggs in gently boiling water for 4-5 minutes to semi-hard boil. Cool, peel and slice in half.
Pour half of the dressing into a large mixing bowl. Add the lettuce to the bowl and toss to coat. Place the dressed lettuce on a serving platter. Arrange all the prepared ingredients on top of the bed of lettuce. Drizzle remaining dressing over the salad.
Recipe by Julie Le Clerc
Print