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