The classic French salad that never fails to please.
Ingredients
- 2 small heads cos lettuce
- 225 g new potatoes (scrubbed and halved if large)
- 100 g green beans (trimmed)
- 4 medium eggs
- 2 (175g each) tuna steaks (fresh or 400g/14 oz tinned tuna, drained and flaked)
- 5 tblsp olive oil
- 2 tblsp white or red wine vinegar
- 1 tsp dijon mustard
- 1 tblsp fresh chopped herbs (such as parsley and oregano)
- 1 garlic clove (peeled and crushed)
- 4 tomatoes (quartered)
- 0.25 cucumber (sliced)
- 50g /2oz black olives, pitted
- 50g/2 oz/1 can anchovy fillets, drained
Method
- Wash the lettuce, separate the leaves and shake dry.
- Boil the potatoes until tender (approximately 20 minutes).
- Add the beans for the last 4-5 minutes.
- Drain the beans and potatoes.
- Put the eggs into boiling water and cook for about 9 minutes.
- Cool under cold water.
- Peel off the shells and cut in half.
- If using tuna steaks, brush with 1 tablespoon of oil and season.
- Cook on a pre-heated griddle pan or frying-pan for 2-3 minutes on each side until brown and slightly pink in the middle.
- If you prefer your tuna well done, cook for a little longer.
- Cut each steak into small chunks.
- Put the white or red wine vinegar and Dijon mustard in a bowl.
- Whisk together with a fork until smooth.
- Add the fresh herbs, crushed garlic and remaining olive oil.
- Season generously with salt and freshly ground black pepper.
- Whisk again with a fork until well blended.
- Put the lettuce, tomato wedges, sliced cucumber, potatoes, beans, tuna (either the chunks of fresh steak or the tinned flakes) and eggs in a large dish.
- Gently toss together with half the dressing.
- Decorate with olives and anchovies over the top. Serve immediately.
