A delightful French salad that's rich in flavour, protein, fibre and vitamin C.
Dressing
1 head roasted garlic
1 can anchovies, drained
1 cup olive oil
1/2 cup grated Parmesan cheese
2 tbsp lemon juice
1 tsp Worcestershire sauce
Salad
2 cans (7 oz.) tuna, packed in olive oil
1 lb. mini white potatoes, cooked
6 eggs, hard boiled
1 pt. grape tomatoes (red or mix of red and yellow)
1/2 lb. green beans, blanched
1 tin anchovies, drained
1 cup black olives, oil-cured
1 red or yellow pepper, julienned
1 tbsp capers (optional)
4-6 cups mixed salad greens
Dressing
Step 1: Place all ingredients in a blender or food processor. Process until emulsified.
Step 2: Store in refrigerator. Shake well before using.
Salad
Step 1: Arrange salad greens on a large platter.
Step 2: Place remaining ingredients, except capers, separately on salad greens. Sprinkle with capers.
Step 3: Drizzle with salad dressing.
Makes 6 to 8 servings
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