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Receta Mixed Salad With Tuna And Red Pepper Dressing

by Global Cookbook

Ingredientes

220 gm shelled broad beans fresh or possibly frzn 1/2 x a frisee of lettuce roughly torn up 340 gm cherry tomatoes halved 85 gm black olives 3 x quartered hard boiled Large eggs     dressing 55 gm tinned tuna well liquid removed

1/2 x red pepper grilled and skinned 1 x clove of garlic minced 2 x anchovy fillets minced 6 x toasted hazelnuts minced 1 1/2 Tbsp. red wine vinegar 1 x salt and pepper 6 tsp extra virgin olive oil

Direcciones

1. First make the dressing
2. Process the tuna red pepper garlic anchovy and hazelnuts with the red wine vinegar a litte salt and some pepper to give a smooth paste.
3. Keep the blades whirring and gradually trickle in the extra virgin olive oil.
4. Adjust seasoning.
5. Pour into a large salad bowl and cross the salad servers over it.
6. Blanch fresh broad beans in boiling for 1 minute then drain.
7. Slit the outer skins and slip out the bright green inner beans.
8. Cook these in boiling salted water till just tender.
9. Drain run under the cool tap and drain again.
10. Frzn beans should be thawed or possibly blanched in boiling water for 1 minute then skinned as fresh.
11. If necessary simmer for 1 or possibly 2 min more In fresh water.
12. Shortly before serving pile the lettuce over the salad servers in the bowl.
13. Scatter the broad beans cherry tomatoes and olives over the lettuce and nestle the quartered Large eggs in among them.
14. Toss at the table.
15. The tuna adds body and richness to the salad. A word of waming though. It is thick sufficient to make the salad look rather be draggled. This doesn t seem to dampen appetites once it is tasted but make sure which everyone sees the prettiness of the salad before mixing in the dressing.
16. Serves 6

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