Categories: salad

Ingredients

• 100 g fine green beans
• 100 g wild rocket leaves - or cos lettuce
• 3 tomatoes, cut into chunks
• 1 young zucchini, finely sliced ??
• Handful of small black olives (Ligurian or Nicois)
• 1 tbsp tiny salted capers, rinsed
• Handful of fresh basil leaves
• 200 g can of tuna in oil, drained
• 2 hard-boiled eggs, quartered
• 4 anchovy fillets, halved lengthwise
• A few steamed potatoes
• Artichokes if around
• Anything else you feel like
• Dressing:
• 4 tbsp extra virgin olive oil
• 2 tbsp red wine vinegar
• 1 garlic clove, crushed
• Sea salt and black pepper
• 1 tsp Dijon mustard

Directions

1. Top but don’t tail the green beans and cook in simmering salted water for 4 minutes Drain, cool in cold running water, and drain again. Whisk the dressing ingredients in a large bowl, add a spoonful of the oil from the tuna or the anchovies, and add a good dash of water, white wine or (excellent idea) some of the tomato juices, to lighten. Pour half the dressing into a small jug. Toss the rocket, tomatoes, zucchini, green beans, olives, capers and basil in the dressing and strew lightly over two dinner plates.

2. Tuck the tuna and quartered eggs into the salad, curl the anchovy fillets on the eggs, and drizzle the remaining dressing over the top.

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