45 minutes
A refreshing and vibrant salad perfect for a warm day, featuring ripe tomatoes, green beans, sweet red pepper, cucumbers, eggs, anchovies, and a flavorful vinaigrette.
Salt-packed Anchovies, Soaked, filleted, and coated in olive oil
0 lb
tablespoons
Ripe Tomatoes, Washed, cored, and cut into wedges
0 lb
pinches
Green Beans, Trimmed and blanched
0 lb
Sweet Red Pepper, Cut into thin strips
each
Cucumber, Peeled and cut into bite-size pieces
each
Eggs, Boiled and quartered
each
tablespoons
to taste
Garlic Clove, Peeled and crushed
each
tablespoons
Basil, Chopped
leaves
1. Preparing the Anchovies
Begin by soaking the salt-packed anchovies in water to remove excess salt. Once soaked, fillet the anchovies by removing the bones and cutting the fillets lengthwise. Coat these fillets lightly with olive oil and set them aside.
2. Tomatoes
Wash the ripe tomatoes thoroughly, core them, and cut them into wedges. Sprinkle with a pinch of salt to enhance their flavor and set them aside.
3. Green Beans
Blanch the trimmed green beans in salted boiling water until they become tender but still crisp. Drain them in a colander and cool them quickly under cold running water. This helps to retain their vibrant green color and crisp texture.
4. Red Pepper
Cut the sweet red pepper into thin strips, making sure to remove the stem, seeds, and veins. This will ensure you have sweet, tender strips without any bitterness.
5. Cucumber
Peel the cucumbers and cut them into bite-size pieces. Set these aside with the other vegetables.
6. Eggs
Place the eggs in a saucepan filled with water and bring to a gentle boil. Cook for about 5 minutes. After boiling, immediately transfer the eggs to a bowl of cold water to cool them down quickly. Once cool, peel the eggs and cut them into quarters.
7. Vinaigrette
In a small bowl, combine the red wine vinegar, a pinch of salt, fresh-ground black pepper, and the crushed garlic clove. Let this mixture sit for a few minutes to allow the flavors to meld. Slowly whisk in the extra-virgin olive oil, followed by the chopped basil leaves. The olive oil should blend smoothly with the vinegar, creating a well-emulsified dressing that is both shiny and uniform in texture. Taste the vinaigrette and adjust the seasoning if necessary.
8. Combining the Salad
Season the cucumbers, red pepper strips, and green beans with a light sprinkle of salt. Toss these vegetables with a portion of the vinaigrette, ensuring each piece is well-coated.
9. Plating the Salad
Arrange the seasoned vegetables on a serving plate. Dress the tomato wedges with the remaining vinaigrette and place them around the arranged vegetables.
10. Final Touches
Finish the salad by garnishing it with the egg quarters and the prepared anchovy strips. This will add a touch of richness and visual appeal to the dish.
Replace the tuna with slices of grilled chicken breast.
Substitute the tuna with grilled or baked salmon fillets for an omega-3 boost.
Incorporate ripe heirloom tomatoes, fresh corn kernels, and cucumber for extra freshness.
Thin slices of seared steak can transform the salad into a more substantial meal.
Incorporate artichoke hearts, roasted red peppers, and a sprinkle of feta cheese.
Opt for fresh, locally sourced produce and high-quality canned or jarred tuna in olive oil. If using fresh tuna, seek sushi-grade fish.
If using canned tuna, flake it gently. For fresh tuna, sear in a hot pan, season with salt and pepper, and let rest before slicing.
Start eggs in cold water, bring to a boil, then cover, remove from heat, and let stand for 9-10 minutes before an ice bath for perfect hard-boiled eggs.
Season potatoes and green beans while warm with a dressing of good-quality olive oil, red wine vinegar, Dijon mustard, shallots, salt, and pepper.
Thoughtfully arrange the components on a platter to showcase the variety of colors and textures, making it a feast for the eyes and palate.
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