Ingredients
4 eggs
2 large handfuls salad greens (witlof, baby cos)
6 small waxy potatoes skin on
1 tin tuna in oil
8 cherry tomatoes
10 green beans
1 tin anchovies
Pinch salt flakes and freshly ground pepper
1 bunch fresh basil and flat leaf parsley to garnish
1 garlic clove optional
Vinaigrette
20ml Aged Red Wine Vinegar
Pinch salt flakes
4 eggs
2 large handfuls salad greens (witlof, baby cos)
6 small waxy potatoes skin on
1 tin tuna in oil
8 cherry tomatoes
10 green beans
1 tin anchovies
Pinch salt flakes and freshly ground pepper
1 bunch fresh basil and flat leaf parsley to garnish
1 garlic clove optional
Vinaigrette
20ml Aged Red Wine Vinegar
Pinch salt flakes
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Methods
1
Boil eggs for 7 minutes in salted boiling water. *Carefully place eggs into boiling water, one at a time, and bring water back to the boil, then start the timer.
2
Steam or boil the potatoes until tender and set aside to cool a little, then cut in half and toss in a bowl with 2 tsp extra virgin olive oil and a pinch of salt and allow to cool further.
3
Tip and steam green beans until tender. Set aside to cool, then cut in half.
4
Drain oil from tuna and anchovies.
5
Cut cherry tomatoes in half.
6
Arrange salad leaves, tuna, green beans, cherry tomatoes, olives, anchovies, potatoes, and eggs on a serving plate or in a bowl. If serving in a bowl, use half a clove of garlic to rub around the surface of the bowl first for extra flavour.
7
Garnish with basil and flat-leaf parsley.
8
To make the vinaigrette – mix together 3 tbsp extra virgin olive oil, 1 tbsp aged red wine vinegar, and a pinch of salt flakes.
9
Drizzle this over the salad just prior to serving, or transfer to a jug for self-serve.
10
Discover Maggie's absolute essential pantry staples.
1
Boil eggs for 7 minutes in salted boiling water. *Carefully place eggs into boiling water, one at a time, and bring water back to the boil, then start the timer.
2
Steam or boil the potatoes until tender and set aside to cool a little, then cut in half and toss in a bowl with 2 tsp extra virgin olive oil and a pinch of salt and allow to cool further.
3
Tip and steam green beans until tender. Set aside to cool, then cut in half.
4
Drain oil from tuna and anchovies.
5
Cut cherry tomatoes in half.
6
Arrange salad leaves, tuna, green beans, cherry tomatoes, olives, anchovies, potatoes, and eggs on a serving plate or in a bowl. If serving in a bowl, use half a clove of garlic to rub around the surface of the bowl first for extra flavour.
7
Garnish with basil and flat-leaf parsley.
8
To make the vinaigrette – mix together 3 tbsp extra virgin olive oil, 1 tbsp aged red wine vinegar, and a pinch of salt flakes.
9
Drizzle this over the salad just prior to serving, or transfer to a jug for self-serve.
10
Discover Maggie's absolute essential pantry staples.
