Ensalada nizarda

Ingredientes

• 3 ounces French green beans
• 4 small red potatoes or fingerling potatoes, cut in half
• 1 head Boston lettuce
• 1 medium tomato, sliced into bite size wedges
• 1/2 green or red bell pepper, thinly sliced
• 2 hard boiled eggs, peeled and sliced in half
• 10 pitted kalamata olives
• 6 anchovy fillets, rinsed and patted dry
• 6 ounces high quality canned tuna in oil or water, drained
• 4 tablespoons extra virgin olive oil
• 2 tablespoons red wine vinegar
• 1 teaspoon dijon mustard
• Salt and pepper, to taste

Preparación

1. 1

   Make the dressing by whisking all the ingredients in a bowl or salad dressing mixer. Set aside.

2. 2

   Bring a medium size pot of salted water to boil and add the French green beans. Boil for 5-6 minutes, until the beans are soft but still yielding a nice crunch. Drain and plunge in cold water. Set aside

3. 3

   Add the potatoes to a small pot filled with water. Bring to a boil and cook for 7-10 minutes, until the potatoes are soft. Drain and plunge in cold water. Set aside.

4. 4

   Wash the Boston lettuce and dry the leaves. Roughly chop and divide the lettuce among two plates.

5. 5

   Drain and dry the green beans and potatoes and put them in a large bowl along with the sliced tomatoes and bell peppers. Pour half of the vinaigrette and toss well to coat the vegetables.

6. 6

   Divide the vegetables among the two plates and add the hard boiled eggs, anchovies, olives and tuna.

7. 7

   Drizzle with the leftover vinaigrette and serve.