Glorious salad

This Mediterranean salad is most definitely a main course! This is the salad that has everything. Just omit the tuna for a vegetarian version. It takes a bit of time to prepare, but can be made in advance and will store for a day so you could have it two days running to lessen the effort!

For the salad

Glorious salad

Servings:	Serves 4
Calories per serving:	750
Ready in:	30 minutes
Prep. time:	20 minutes
Cook time:	10 minutes
Difficulty:
Recipe author:	Chef
First published:	25th October 2012

Best recipe review Salad Days Forever! 5/5 Seeing this on a day when we are covered with snow fills my heart with joy! The Judge

Ingredients

Printable 🖨 shopping 🛒 list & 👩‍🍳 method for this recipe

• 1 small iceberg lettuce
• 225 g (8 oz) French beans
• 225 g (8 oz) new salad potatoes (pink fir apple is ideal)
• 4 free range eggs, hard boiled for 10 minutes, cooled and peeled
• 1 sweet bell pepper (any colour)
• 1 red onion, peeled and finely diced
• 200 g (7 oz) can tuna (in oil or brine), drained and flaked
• 50 g (2 oz) Edam cheese, cut into small cubes
• 8 cherry tomatoes, quartered (Sungold if you can get them)
• 50g (2 oz) black olives, de-stoned
• Freshly chopped basil leaves to garnish
• For the dressing
• 3 tablespoons extra virgin olive oil
• 2 tablespoons white wine vinegar
• 4 tablespoons lime juice
• zest of 1 lemon, finely chopped
• 1 teaspoon Dijon mustard
• 1 teaspoon sugar
• salt and freshly ground black pepper

Method

1. Cut the lettuce into four and cut out the hard core
2. Chop into bite-sized pieces and arrange on serving plates
3. Cook the French beans for 8 minutes and the potatoes for 10 minutes. Drain and cut the potatoes and beans in half
4. Deseed the bell pepper and cut into small cubes
5. Arrange the potatoes, beans, eggs, peppers, onion, tuna, tomatoes and cheese over the lettuce
6. Make the dressing by adding all ingredients to a bowl and whisking well
7. Dress with the olives basil leaves and salad dressing

Variations

Rather that canned tuna, marinade a small fresh tuna steak for 30 minutes in dark soy sauce, flip it once. Season with freshly ground black pepper and pan fry it in a little olive oil for 2 minutes a side, let it cool, then slice it thinly.

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