A quick version from Nigella Lawson’s ” Nigella Express”. She uses croutons rather than potatoes for speed.
Ingredients
- 2 free range eggs hardboiled for 7 minutes, then put in bowl of cold water
- 100 g fresh or frozen green beans
- 200g sunblush tomatoes in oil or use ripe cherry tomatoes
- 100 g sliced, stoned black olives
- 1 x 225 g jar or tin tuna best quality
- 250 g iceberg lettuce pieces
- 4 tsps extra virgin olive oil
- juice of 1/2 lemon
- 1/2 tsp coarse sea salt and freshly milled black pepper
- 1/2 tsp sugar
- 40 g croutons to garnish
- 4-6 anchovy fillets optional
- small handful fresh basil leaves
Servings:
Instructions
- Cook the beans in boiling salted water until tender but still with a little bite. Drain and refresh under cold running water then drain again.
- Tip the tomatoes and their oil into a bowl, add the olives and mix gently.
- Arrange the lettuce on serving plates and top with the tomato olive mixture, saving the juice.
- Drain the tuna and divide the chunks among the tomato and olives, then strew with the drained beans.
- Use the reserved tomato juices to make a dressing with the extra virgin olive oil, lemon juice, salt and sugar. Whisk together then pour over the salad.
- Peel and quarter the eggs and add to the salad along with the croutons, anchovy fillets ( if using) and basil leaves. Serve immediately.
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