Low-FODMAP | Pesco-vegan | Gluten-Free
Takes about 1.5 hours to make
Serves 4
Vinaigrette ingredients
- 1 tbsp garlic-infused olive oil
- 1 tbsp onion-infused olive oil
- 2 teaspoons Dijon mustard
- 4 cured anchovy fillets
- 3 tbsp white wine vinegar
- 1 tbsp water
- 3/4 cup extra-virgin olive oil
- Salt and freshly-ground black pepper
Salad ingredients
- About four regular-sized waxy potatoes (such as Yukon Gold)
- Salt
- 2 tbsp dry white wine
- 200g/10oz green beans, ends trimmed
- 4 eggs
- 2 tbsp drained brined capers
- 20 fresh basil leaves, torn
- Freshly-ground black pepper
- 3/4 cup extra-virgin olive oil
- 8 cherry tomatoes or small cocktail tomatoes, halved or quartered
- 4 cups of lettuce greens – mesclun mix, rocket, butter lettuce
- 6 radishes, trimmed and quartered
- 2-5 1/2-ounce cans Italian or Spanish tuna packed in olive oil, drained
- 1/2 cup Kalamata or nicoise olives
Method
- Put the potatoes into a pot, cover with cold water, hand heavily season the water with salt (half a cup of salt). Simmer until tender (when a fork goes in easily), then allow the potatoes to cool with the water. Once cooled, drain. Crumble potatoes.
- Bring a separate pot of salted water to boil. Fill another bowl with salted ice water.
- Add the beans to the boiling water, cooking until crisply tender and bright green – about 3 minutes. Immediately drain and plunge into the ice water to cool – this preserves the crispy texture, since otherwise the beans would continue to cook and go soggy. Drain and pat dry.
- Put the eggs into the pot you used to cook the potatoes, cover with cold water an inch over the eggs. Simmer over a medium-high heat, put a lid on the pot, remove from the heat and let the covered pot with the eggs in it stand for 10-12 minutes. Then, drain the hot water, then run the eggs under cold water to cool. Peel under a cold running tap. The eggs should be easy to peel and hard boiled.
- For the dressing, add the ingredients together except the oils, and whisk in the oils slowly, stirring all the while, until the mixture is combined.
- Put the tomatoes into a small bowl with salt and pepper to taste, and toss.
- Add 1/4 cup of the dressing to the potatoes and toss.
- Cut the eggs into quarters.
- Divide the lettuce amongst plates, and arrange the potatoes, beans, eggs and tuna on the top.
- Add any juice from the tomatoes into the dressing, then add the tomatoes to the plates.
- Drizzle with dressing and top with olives.
- Serve.
