Ingredients Jump to Instructions ↓

  1. 1 cup olive oil

  2. 1 cup chopped fresh basil or 2 tablespoons dried 1/4 cup fresh lemon juice

  3. 2 garlic cloves, chopped Salt and freshly ground black pepper to taste Salad:

  4. 1/2 pound small red potatoes, quartered and cooked

  5. 1/4 cup chopped flat-leaf parsley

  6. 1/4 cup pitted black olives

  7. 1/2 large onion, thinly sliced

  8. 2 (6-ounce) cans white albacore tuna, drained

  9. 1/3 pound young green beans, blanched

  10. 1 small head green leaf lettuce, torn into bite-size pieces

  11. 3 hard-cooked eggs, peeled and quartered

  12. 3 ripe Roma tomatoes, quartered

  13. 1 tablespoon capers

  14. 3 to 4 anchovy fillets

Instructions Jump to Ingredients ↑

  1. In small bowl, whisk together ingredients for lemon vinaigrette, salt and pepper to taste. Set aside.

  2. In a large bowl, combine the potatoes, parsley, olives, onion, tuna, green beans and 3 tablespoons lemon vinaigrette. Refrigerate for 2 to 4 hours.

  3. Arrange bed of lettuce on plates. Spoon chilled vegetable mixture evenly over lettuce and top decoratively with eggs, tomatoes, capers and anchovies. Drizzle enough dressing over to moisten. Serve, passing remaining dressing separately.


Send feedback