To serve four to six persons
Ingredients
- One very fresh large lettuce
- Vinaigrette dressing with garlic and herbs
- 350 g of firm ripe tomatoes peeled, de-seeded and quartered
- ½ a small young cucumber peeled and cut into small chunks
- 1 tablespoon of finely chopped onion or better still spring onions
- 110g cooked and cooled new potatoes finely sliced
- 110g of cooked French green beans
- 2 hard boiled eggs peeled and quartered
- 200g of well drained tinned Tuna fish
- 45g of anchovy fillets in olive oil (well drained)
- 50g black olives
- 1 tablespoon chopped parsley
Preparation
- Arrange the lettuce leaves around the base of a large shallow salad bowl
- Sprinkle on a little of the vinaigrette dressing
- Then arrange the cucumbers and tomatoes in layers with a little more dressing
- Now add the onions slices of potato and French green bean
- Break up the tuna fish into flakes and spread over as the next layer with the quartered hard-boiled eggs.
- Finally decorate the salad with the anchovy fillets and sprinkle on the black olives and chopped parsley
To serve
Serve immediately with herb bread and/or crusty baguette
