|
|
|
500g baby new potatoes - cooked and refreshed
200g green beans - trimmed, cooked and refreshed
4 medium-sized eggs - hard boiled, cooled, peeled and cut into wedges
2 Little Gem lettuce hearts or Romaine lettuce hearts - cut into wedges, rinsed and drained
250g cherry or plum tomatoes - halved
75g black olives - pitted and halved
200g can tuna in olive oil or water - drained
2 - 3 sprigs of fresh basil
For the dressing
5ml (1 teaspoon) Dijon mustard
1 garlic clove - peeled and chopped
30ml (2 tablespoons) red wine vinegar
90ml (6 tablespoons) olive oil
salt and freshly ground black pepper
large saucepan
small saucepan
sieve
chopping board
sharp knife
large salad bowl
small bowl
whisk
tablespoon
teaspoon
fork
Prepare the potatoes, beans, eggs, lettuce, tomatoes, olives and tuna as outlined in the list of ingredients. Place them all, except the eggs and tuna, in a large salad bowl.
Make the dressing by whisking the mustard, garlic, vinegar and seasoning together in a small bowl. Gradually whisk in the oil until the dressing thickens slightly.
Pour about 2/3 of the dressing over the salad in the bowl and toss well.
Add the drained tuna, arrange the quartered eggs on top. Drizzle the remaining dressing over the salad. Sprinkle with freshly torn basil leaves and serve immediately.
HOT TIP: To prevent a dark ring forming between the egg yolk and white, place the hard boiled eggs under very cold running water before peeling.
|
|
|
