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Ingredients
- 3 eggs
- 2 vine-ripened tomatoes
- 175g/6oz baby green beans, trimmed
- 125ml/4fl oz olive oil
- 2 tablespoons white wine vinegar
- 1 garlic clove, halved
- 350g/12oz iceberg lettuce heart, cut into 8 wedges
- 1 red pepper, seeded and thinly sliced
- 1 cucumber, cut into 5cm/2in lengths
- 1 celery stick, cut into 5cm/2in lengths
- 1⁄4 large red onion, thinly sliced
- 350g/12oz canned tuna, drained
- 12 pitted black olives
- 2 x 175g/6oz cans anchovy fillets in oil, drained
- 2 teaspoons baby capers, drained
- 12 small fresh basil leaves
Instructions
- Put the eggs in a saucepan of cold water. Bring to the boil, then reduce
the heat and simmer for 10 minutes. Stir during the first few minutes to
centre the yolks. Cool under cold water, then peel and cut into quarters.
Meanwhile, score a cross in the base of each tomato, and put in a bowl
of boiling water for 10 seconds. Plunge into cold water and peel away
from the cross. Cut each tomato into eight sections. - Cook the beans in a saucepan of boiling water for 2 minutes, rinse
under cold water, then drain. - For the dressing, put the oil and vinegar in a screwtop glass jar, seal
tightly and shake to combine. - Rub the garlic over the bottom and sides of a platter. Arrange the lettuce
over the bottom. Layer the egg, tomato, beans, red pepper, cucumber
and celery over the lettuce. Scatter the onion and tuna over them, then
the olives, anchovies, capers and basil. Drizzle the salad with the
dressing, and serve.
