Quantities in this recipe, are per person,
1 Rare Tuna steak, seared then chilled and sliced into strips
1 Soft boiled egg, halved
1 baby gem lettuce, quartered
6 cherry tomatoes, halved
2 new potatoes, boiled and halved
1 handful of cooked fine beans
1 handful of finely diced red onion
1 Teaspoon capers
8 Kalamata olives, pitted
3 anchovy fillets
4 Basil leaves
Layer all of the ingredients into the bowl you are going to serve the salad. Be arty, make it look good, showcase the best ingredients.
Make the dressing, by whisking the following ingredients in a separate bowl. This recipe should be enough for 4 salads, if you don’t need it all just pop the leftover into the fridge. It will keep perfectly well for 1 week, probably a lot longer.
150ml extra virgin olive oil
50ml red wine vinegar
½ teaspoon dijon mustard
1 fat clove of garlic, minced.
2 heaped tablespoons of finely chopped parsley.
Salt and pepper.
Serve with a crusty french baguette, and use it to soak up the excess dressing.