Step 1

The secret behind this salad is in the dressing. Spoon a tablespoon of Dijon mustard into the pestle and mortar. Add a tablespoon of capers and 30 g of anchovies. Grind for the paste. Add 2 cloves of garlic and season with black pepper. Then, add two tablespoons of red wine vinegar and tablespoons of olive oil. Next, add 20 g of chopped parsley. Give that a good mix.

Step 2

Boil potatoes, eggs and green beans in separate pans. Boil the eggs for 7,5-8 minutes. Cool the eggs by putting them into the cold water. Then, peel the eggs.

Step 3

Drain potatoes and green beans and season with salt and pepper. Add a little drizzle of olive oil. Let the vegetables cool down.

Step 4

Start assembling the salad. Spread the dressing on the bottom of the plate. Slice baby gem lettuce, cut boiled potatoes into quarters and some green beans. Add 50 g of good quality tinned tuna. Cut baby plum tomatoes in half and add to the salad. Next, cut eggs in a half and add to the salad. Add 30 g of black olives. Top with the dressing. Amazing fresh salad – done! Cook this recipe with a photo!