- For the salad
- 1 small head Lettuce
- 250 grams green Beans
- 4 tomatoes
- 2 hardboiled eggs
- 300 grams potatoes (small, young, cooked)
- 1 can Tuna
- 1 small jar Anchovy (in oil)
- 50 grams black Olives
Rinse the beans, trim the ends and blanch in boiling salted water for about 8 minutes. Rinse in cold water and drain well. Rinse the tomatoes, pat dry and cut into eighths. Rinse the lettuce, spin dry and tear into bite-sized pieces. Peel the eggs and also cut into eight pieces. Halve or quarter the potatoes depending on size. Place all of the salad ingredients except the eggs and olives in a large bowl.
Sauté the garlic in 2 tablespoons olive oil, then let cool. Mix the remaining ingredients for the vinaigrette with the garlic and toss with the salad and transfer to plates.
Drain the tuna, break into pieces and arrange on top of the salad with the anchovies, eggs and olives, then serve.