serves 4
ingredients
3 eggs
2 vine-ripened tomatoes
175g/6oz baby green beans,
trimmed
125ml/4fl oz olive oil
2 tablespoons white wine vinegar
1 garlic clove, halved
350g/12oz iceberg lettuce heart,
cut into 8 wedges
1 red pepper, seeded and
thinly sliced
1 cucumber, cut into 5cm/2in
lengths
1 celery stick, cut into 5cm/2in
lengths
1⁄4 large red onion, thinly sliced
350g/12oz canned tuna, drained
12 pitted black olives
2 x 175g/6oz cans anchovy fillets
in oil, drained
2 teaspoons baby capers, drained
12 small fresh basil leaves
• Put the eggs in a saucepan of cold water. Bring to the boil, then reduce
the heat and simmer for 10 minutes. Stir during the first few minutes to
centre the yolks. Cool under cold water, then peel and cut into quarters.
Meanwhile, score a cross in the base of each tomato, and put in a bowl
of boiling water for 10 seconds. Plunge into cold water and peel away
from the cross. Cut each tomato into eight sections.
• Cook the beans in a saucepan of boiling water for 2 minutes, rinse
under cold water, then drain.
• For the dressing, put the oil and vinegar in a screwtop glass jar, seal
tightly and shake to combine.
• Rub the garlic over the bottom and sides of a platter. Arrange the lettuce
over the bottom. Layer the egg, tomato, beans, red pepper, cucumber
and celery over the lettuce. Scatter the onion and tuna over them, then
the olives, anchovies, capers and basil. Drizzle the salad with the
dressing, and serve.
ไม่มีความคิดเห็น:
แสดงความคิดเห็น