Cucumber Salad Nicoise
|Garlic||1 Clove (5 gm), peeled and bruised|
|Celery hearts||4 Ounce, thinly sliced (100 Gram)|
|Cucumber||4 Ounce, peeled and thinly sliced (100 Gram)|
|French beans||8 Ounce, topped and tailed (225 Gram, Small Size)|
|Artichoke hearts||8 Ounce, thinly sliced (225 Gram, Young Tender Variety)|
|Tomatoes||1 Pound, skinned, quartered and seeded (450 Gram)|
|Green pepper||1 Large, cored, seeded and sliced into rings|
|Onion||1 , peeled and sliced into rings|
|Hard-boiled eggs||4 , halved|
|Black olives||2 Ounce (50 Gram)|
|Canned anchovy fillets||8 , drained and desalted|
|Canned tuna in oil||8 Ounce, drained and separated into chunks (1 Can, 225 Gram)|
|Olive oil||7 Tablespoon|
|Basil leaves||4 , finely chopped|
|Freshly ground white pepper||To Taste|
1. Rub the inside of a large salad bowl with the bruised garlic, then line the bowl with lettuce leaves. Chop the remaining lettuce leaves and arrange in the bottom of the bowl.
2. Mix together the celery and cucumber, with the French beans and artichoke hearts, if using. Place in the salad bowl.
3. Arrange the tomatoes, pepper, onion, eggs, olives, anchovies and tuna decoratively on top.
4. Mix together the ingredients for the dressing with salt and pepper to taste. Pour over the salad just before serving.