Serves 6
Prep 10 min.
Salad
1 head of Boston-lettuce leaves, washed and dried
1 lb green beans, cooked
3 or 4 ripe red tomatoes, cut into wedges
3 or 4 potatoes, peeled, sliced, and cooked
6 hard-boiled eggs, peeled and halved
1 jar of Tuna Ventresca
1/3 cup small black Niçoise-type olives
2 to 3 tblsp capers
Vinaigrette
1/4 cup Aceto di Vino Vinegar
2 1/2 tablespoons minced shallot
2 teaspoons Dijon mustard
1 large garlic clove, minced and mashed to a paste with 1/2 teaspoon Trapani Sea Salt
Rounded 1/2 teaspoon Anchovy Paste
1 cup Planeta Extra Virgin Olive Oil
1 1/2 teaspoons minced fresh thyme
1 1/2 tablespoons finely chopped fresh basil
1/2 teaspoons Trapani Sea Salt
1/4 teaspoon freshly ground Tellicherry Peppercorns
Mix the vinaigrette ingredients in a cruet or jar and shake well.
Arrange the lettuce leaves on a shallow bowl. Add the beans, potatoes, olives and capers on top of the lettuce, topping with spoonfuls of vinaigrette. Taste and adjust Salt and Pepper. Arrange the tuna and the egg-halves. Spoon the remaining vinaigrette on top and serve.
Recipe adapted from and photo courtesy of www.epicurious.com
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