Ingredients :
- 6 tablespoons olive oil
- 1/2 tablespoon tarragon vinegar
- 1 teaspoon tarragon or Dijon mustard
- 1 small garlic clove, crushed
- 115 g (1 cup) French beans
- 12 small new potatoes
- 4 very small lettuces roughly chopped
- 200 g canned tuna in oil, drained
- 6 anchovy fillets, halve lengthways
- 12 black olives stoned
- 4 tomatoes chopped
- 4 spring onions, finely chopped
- 1/2 teaspoon capers
- 2 tablespoon pine nuts
- 2 hard-boiled eggs, chopped
- to taste Salt and black pepper
- Crusty French bread to serve
Method :
- Mix the oil, vinegar, mustard, garlic and seasoning in the base of 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
- Toasted pine nuts in a small frying pan until lightly browned just before serving
- Sprinkle them over the salad while still hot, add the eggs and toss all the ingredients together. Serve with chunks of hot French crusty bread
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