Recommended wine matches
Recipe
Ingredients:
500g baby potatoes
250g green beans
3-4 free-range eggs
1 cos lettuce, torn into bite-sized pieces
1 cup cherry tomotoes, halved
1/2 cup Salvagno whole olives
300g can Callipo yellowfin tuna in olive oil, drained
4-5 Ortiz or Talatta anchovy fillets, halved lengthways
⅓ cup Sabato classic French dressing
Method:
Cook potatoes in a pot of well-salted water for 15-20 minutes or until tender and they can be easily pierced with a paring knife.
Cook the beans in boiling, salted water for about 3 minutes or until just tender. Drain and plunge into ice cold water to stop them cooking any further.
Cook the eggs in gently boiling water for 4-5 minutes to semi-hard boil. Cool, peel and slice in half.
Pour half of the dressing into a large mixing bowl. Add the lettuce to the bowl and toss to coat. Place the dressed lettuce on a serving platter. Arrange all the prepared ingredients on top of the bed of lettuce. Drizzle remaining dressing over the salad.
Serves 4.
Recipe courtesy of Sabato, the source of superb Mediterranean ingredients.
