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Wednesday, 22 June 2011 16:18 |
2 pounds unpeeled small red potatoes 1 ½ pounds fresh green beans Herb Dressing (see recipe below) 2 heads romaine lettuce, washed and dried. Tear 1 head into bite-size pieces the 2nd one to remain whole 3-ounce packs albacore...
- 2 pounds unpeeled small red potatoes
- 1 ½ pounds fresh green beans
- Herb Dressing (see recipe below)
- 2 heads romaine lettuce, washed and dried. Tear 1 head into bite-size pieces the 2nd one to remain whole
- 3-ounce packs albacore tuna, flaked
- 1 2-ounce can anchovy fillets, drained (optional)
- hard-boiled eggs, quartered
- 5 ripe plum tomatoes, cut into wedges or 1 8-oz container grape tomatoes
- 1 cup sliced ripe olives
Herb Dressing:
- 1 cup olive oil
- ½ cup red wine or balsamic vinegar
- ¼ cup drained capers
- 2 green onions, chopped
- 1 tsp dried basil
- 1 tsp dried marjoram
- 1 tsp dried oregano
- 1 tsp dried thyme
- ½ tsp dry mustard
- ½ tsp salt
- ½ tsp freshly ground pepper
- 1 clove garlic, pressed
- 1 tsp Worcestershire sauce
- Cook potatoes in boiling water to cover 15 minutes until tender; drain; cool and cut into slices; set aside
- Cook green beans in boiling water to cover 3 minutes; drain and plunge into iced water to maintain color and stop cooking process
- Gently toss potato, green beans, and ½ cup of herb dressing in large bowl; chill at least 30 minutes
- Line salad dish with lettuce leaves from whole head of romaine; arrange potatoes over lettuce bed and top with torn lettuce pieces
- Mound tuna in center of greens;
- Arrange anchovies around tuna then place eggs and tomato wedges on salad
- Whisk together all ingredients in herb dressing and chill for 1 hour
- Sprinkle with sliced olives and serve with herb dressing
Serves 8
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Last Updated on Wednesday, 06 July 2011 02:23 |