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About this recipe: Create this classic main-meal salad from the simplest of ingredients. A can of anchovies, speedily blended with olive oil, lemon juice, mustard and garlic, makes an ideal dressing. Serve with crusty French bread. Delicious!
*For tuna, use 200g cooked, peeled prawns. *For French beans, use 200g asparagus spears. Snap off any woody ends from the asparagus stalks at the point where they break easily, then cut the spears into short pieces and steam over the potatoes for 4-5 minutes.
So that the potatoes cook as quickly as possible, cut any larger ones in half to make sure they are all roughly the same size.
The dressing can be made the day before and stored in a covered jug or bowl in the fridge. Whisk with a fork before using.