For 4 portions
2 cloves of garlic
2 – 3 tbsp white wine vinegar
6 tbsp olive oil
Salt & Pepper
120 g green beans
1 yellow bell pepper (200 g)
1 bunch of radishes (small bunch)
200 g tuna (in oil)
50 g anchovies (in oil)
4 eggs (medium size, hard boiled)
50 g small black olives (pitted)
2 tbsp small capers
120 g mixed green salad
(lettuce, endive, radicchio)
3 stalks flat-leaf parsley
1. For the vinaigrette, finely dice the cloves of garlic and mix with vinegar andolive oil. Season with salt and pepper, and set aside.
2. For the salad, clean the beans, half them, and boil them in salty water for
3 minutes. Then rinse them with cold water and allow them to drip dry in
a sieve. Quarter the bell pepper lengthwise, deseed it, and cut into rough
chunks. Cut the cucumber into slices 3 – 4 mm thick. Cut the tomatoes into
wedges. Clean the radishes and cut into thin slices.
3. Allow tuna to drain well in a sieve, and roughly shred it. Allow anchovies to
drain well in a sieve, and cut them in half diagonally. Peel the eggs and cut
lengthwise into sixths.
4. Place everything into a dish with olives, capers and washed green salad.
Pour vinaigrette over the salad. Sprinkle with parsley leaves.