The perfect mix of flavours - it’s a classic for a reason!
In a saucepan boil the new potatoes in water till tender and drain well. Allow to cool before quartering.
Prepare the green beans by removing the string.
In the same saucepan blanch the beans in boiling water for 1 minute then immediately refresh in cold running water. Set aside.
Boil the eggs in a saucepan just covered with cold water for 6 minutes, remove from heat and run under cold water immediately. Allow to cool before peeling and quartering.
Finley chop the Italian parsley and peel and finely chop the garlic and set aside.
Peel and finely slice the red onion and set aside. Halve the tomatoes and roughly chop the anchovies. Set aside.
To make the vinaigrette, combine the extra virgin olive oil, the red wine vinegar, Italian parsley, garlic and salt and pepper in a jar with a tight fitting lid and shake well to combine. Set aside until needed.
In a large bowl mix all the ingredients together gently and place them on a large platter.
Drizzle over the vinaigrette and serve.
20 small gourmet potatoes
100 grams fresh green beans
4 free-range eggs
100 millilitres extra virgin olive oil
3 tablespoons Red Wine Vinegar
1/2 bunch Italian parsley
2 Garlic Cloves
Salt and Pepper to taste
1/2 Red Onion
6 anchovy fillets
16-20 Farro kalamata olives pitted
1 small bunch basil
1 can tuna