My all-time favorite salad besides my steak salad.
6 oz tuna
1 plum tomatoes, roughly chopped
1/2 C extra fine French beans, topped, cooked and drained
2 boston lettuce hearts or butterhead, quartered lengthways
1/4 red onion, finely sliced
1 egg, cooked for 6 minutes in boiling water from room temperature, halved
2-6 anchovy fillets cut lengthways into thin strips
3 pitted black olives in brine
2 basil leaves, ripped
For the dressing or marinade:
1 TBS extra virgin olive oil
1 TBS aged red wine vinegar
pinch freshly chopped parsley
pinch freshly snipped chives
1/2 garlic cloves, peeled and finely chopped
salt and pepper to taste
1. To make the dressing or marinade whisk together the red wine vinegar, olive oil, parsley, chives, garlic, salt and pepper.
2. Lay the lettuce leaves onto a large plate and add the lettuce, onion, tomatoes, potato, tuna, beans and anchovies. Drizzle over the remaining dressing then finish by adding the eggs, olives and ripped basil leaves
Total carb around 2-4 g
Plus it just looks beautiful. Bon appetit.