Categories: June

Ingredients

• 75ml extra-virgin olive oil
• juice of 1/2 lemon
• 300g small new potatoes
• 100g green beans or shelled broad beans
• 4 free-range eggs, preferably organic
• 6 ripe tomatoes, cut into eighths
• cos or little gem lettuce
• 225g can tuna in olive oil, not brine
• 2 tbsp capers
• generous handful of good olives
• 8 anchovy fillets

Directions

1. Mix the oil, lemon juice and salt and pepper together to make a dressing. Boil the potatoes until tender and drain. Unless they are really tiny, break them or cut them in half, and toss with about a tablespoon of the dressing while still warm. Set aside. Boil the beans until they are done as you like them, cool quickly, by plunging into a bowl of cold water, and set aside.

2. Boil the eggs until the yolks are hardly set. A foolproof way to do this is to bring the water to a rolling boil, add the eggs and cook for 6 minutes exactly. When done, plunge them in cold water for a minute and peel, before they have cooled.

3. Now build the salad. Toss the tomato, potato, lettuce, beans, tuna, capers and olives in the remaining dressing and either serve in a large bowl or as individual portions. Finish the top of the salad with the anchovies and quartered eggs.

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