Anchovy and Green Bean Salad

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Starter Recipe = Anchovy and Green Bean Salad

6—8 anchovy fillets
200 g green beans
1/2 large red pepper
1/2 medium onion
2 medium tomatoes
1/4 English cucumber
1 x 200 g can tuna in oil
black olives
hard-boiled eggs (optional)
50 ml olive oil
15 ml tarragon vinegar
1 ml each salt and paprika
1 large clove garlic, crushed
5 ml capers, chopped
pinch sugar
25 ml chopped parsley
6 fresh basil leaves, chopped

Soak anchovies in milk. Trim and slice beans, seed and dice red pepper, and boil together until just tender. Slice onion into rings and skin and slice tomatoes. Pare and slice cucumber very thinly. Drain and flake tuna.
In a flattish bowl layer the beans, red pepper, tuna, onion, tomato slices and cucumber to cover the entire top.
Make the dressing by whisking all the ingredients together with a fork. Pour over salad. Top with drained anchovies, olives and hard-boiled eggs, if using. Cover and chill. Serve with hot French bread.