Warmer weather is upon us! A simple and delicious favourite, perfect for summer.
There are many and varied versions for this timeless salad — but this is one that I use and prefer. Traditionally, potatoes were not used — but I find the addition of the humble spud gives that certain extra ‘oomph’ to the dish, and also makes it a meal in itself.
Ingredients (Serves 2)
- 1 baby cos lettuce — washed, and broken into goodish sized pieces
- 200g green beans, freshly steamed
- 2 vine-ripened tomatoes, cut into quarters
- 1 x 185g tinned tuna in olive oil
- 2 free range hard boiled eggs, quartered
- 3 new or chat potatoes, cooked, and sliced
- 100g small black olives (Sicilian for example)
- 4 x anchovy fillets — chopped finely (optional)
- A handful of chives from your herb garden
Vinaigrette
- 2 tablespoons extra virgin olive oil
- 1 tablespoon flaxseed oil
- 1 teaspoon Champagne or wine vinegar
- juice of 1 lemon
- sea salt
Method
…Simple!
- Place half of the cos lettuce on a serving platter.
- Gently add the tomatoes, tuna, beans, egg, and potatoes.
- Mould the remaining lettuce through the previous ingredients, then scatter with the olives and the (optional) anchovies.
- Dress with the vinaigrette, and finish with a sprinkle of chopped chives.
- Serve with Crusty Sour Dough, and a glass of Pinot Grigio. Voilà!!!
