My version of the French classic, so good even my boys eat it all, including the anchovies!
The anchovies have a little soak in the milk to reduce the saltiness and make them more palatable to the boys, a thirty minute soak and then dried on paper towel is ideal.
Serves 4-6.
Ingredients
425g tin tuna in olive oil, drained
8 anchovies in oil, drained
60mls milk
4 eggs, hard boiled, halved
8 kalamata olives
1 teaspoon baby capers in vinegar, rinsed
160g snow peas, string removed, cut in three lengthwise
3 spring onions, topped and tailed, finely sliced
200g mixed lettuce leaves
DRESSING
1 tablespoon white wine vinegar
3 tablespoons olive oil
1/2 clove garlic, minced
salt and pepper
Method
Prepare the dressing, combine all of the ingredients and set aside.
Layer the anchovies in a small bowl and pour over the milk, give them a wee swirl and then set aside for thirty minutes.
Remove the anchovies and dry on kitchen towel, discard the milk.
I tend to layer the salad, keeping a few pieces from each ingredient back, toss gently and then top with the reserved pieces.
Dress the salad and serve.
Cooking Up The Pantry 