Green salad with tuna, green beens and a soft boiled egg
Course Lunch, Salad
Cuisine French
Keyword salad, tuna salad
Prep Time 25 minutesminutes
Total Time 25 minutesminutes
Servings 2people
Author Man Has Knife
Cost €5
Equipment
Pestle and mortar to make the dressing
Ingredients
1 head lettuce washed and torn into small pieces
200gJar of tuna in oil best you can afford
1handfulsmall black olives, smashed and de-stonedTaggiasca Olives if possible
½Cucumber, peeled and seeded and cut into chunks
10small Plum tomatoes quartered
1handfulGreen beans blanched
2softBoiled eggs, 6 min egg is perfect
My Vinaigrette dressing
1small Garlic clove
¼tspMaldon salt
½tspHoney
½tspDijon mustard
fewtwistsBlack pepper
1tbspBest white wine viegar, or whatever vinegar you like
3tbspBest extra virgin olive oil
Instructions
Vinaigrette dressing
First make the dressing, into the mortar roughly slice the garlic add salt and pepper and grind to a paste with the pestle
Add mustard and honey to the mortar and grind a little more to combine and make a smooth paste then add the vinegar and grind again
Next, add 1 tbsp of oil at a time after each grind the dressing again to incorporate the oil, once incorporated add another and repeat, once all the oil is incorporated you should have a nice dressing, set aside
Salad assembly
Drain the jar of tuna, save the oil for now
In a large bowl add the prepared lettuce, olives, cucumber, tomatoes, green beans (whole or halved) and toss to mix, add 1 tbsp of the oil from the tuna and the dressing, keep a little of the dressing back
Toss the salad and make sure the dressing is well mixed with all the salad
Get 2 large bowls and split the salad equally between the bowls
Divide the tuna into roughly 2 lots and beak each lot over the salad in the bowls
Lastly, place a soft boiled egg on each salad and season the egg lightly with a grind of salt and pepper and serve immediately