Ingredients
- 1 firm round lettuce
- 4 vine-ripened tomatoes, sliced
- 4 large hard-boiled free-range eggs, quartered
- 6 tinned anchovy fillets in oil, drained and halved length ways (optional)
- 3 teaspoons capers (ideally the type packed in salt and, if so, well rinsed)
- 24 black olives
- 2 x 185g cans tuna fish in oil, drained.
- 1 medium red pepper, seeded and cut into strips
- 2 cloves of garlic, crushed
- 2 tablespoons chopped fresh tarragon
- 3 tbsp lime olive oil
- 1 tbsp green apple balsamic
- Salt and freshly ground black pepper
Method
Keep the lettuce whole. Wash and shake dry. Remove the outer leaves of the lettuce and use them to line a large salad bowl. Cut the lettuce heart into quarters, placing in the centre of the bowl.
Add the tomatoes, eggs, anchovies, olives, capers, tuna and pepper to the bowl.
Make the dressing by mixing the lime olive oil, green apple balsamic, garlic, tarragon, salt and freshly ground pepper.
Pour the dressing over the salad and toss lightly prior to serving.