4 Cold Fish
Vegetables Salads Main Course Dairy free
tbsp Olive Oil
tbsp Tarragon Vinegar
teasp Dijon Mustard
Garlic Clove, sliced lengthways
and Black Pepper
Baby New Potatoes
French Beans, topped and tailed
x 200g/7oz tin Tuna, drained and flaked
Large Crisp Lettuce
Hard Boiled Eggs
tinned Anchovy Fillets
Black Olives, pitted
Put the oil, vinegar, mustard and garlic in a jar with a screw-top lid. Add salt
and pepper to taste. Replace the lid tightly and shake vigorously to emulsify
the ingredients. Alternatively, place in a bowl and whisk until well blended.
Cook the potatoes in boiling, lightly salted water for
20 minutes until
tender, drain and leave until cool enough to handle. At the same time cook the
beans in plenty of boiling, lightly
salted water until just tender; drain and refresh in cold water to stop the cooking process, then pat dry.
Slice the beans into 5-7.5cm/2-3 inch lengths and place in a medium sized mixing bowl. Slip the potatoes out of their
skins and cut into chunks. Add the potatoes
and tuna to the beans and stir lightly to mix.
Shake the dressing vigorously once more, then remove and discard the garlic. Pour a generous third of the dressing over the
bean and potato mixture and stir gently
but thoroughly. Set the bowl aside until the vegetables are quite cold.
Tear the larger lettuce leaves into two or three pieces and place the lettuce in
fairly shallow salad bowl. Pour over half the remaining dressing and toss the leaves until evenly coated.
Spread the tossed lettuce over the base and sides of the bowl, then pile the
bean and potato mixture in the centre. Split the anchovy fillets lengthways in
arrange lattice fashion over the beans and potato mixture.
Slice the eggs and tomatoes into quarters and arrange in a ring around the bean and potato mixture. Scatter over the
olives. Sprinkle enough of the remaining dressing
over the eggs and tomatoes to moisten them and drizzle the rest over the surface of the salad.