Tuna salad with bitter leaves and anchovy dressing recipe - YOU Magazine Fashion Beauty Celebrity Health Life Relationships Horoscopes Food Interiors Travel Sign in Welcome!Log into your account Forgot your password? Password recovery Recover your password Search Sign in Welcome! Log into your account Forgot your password? Get help Password recovery Recover your password A password will be e-mailed to you. YOU Magazine Fashion Beauty Celebrity Health Life Relationships Horoscopes Food Interiors Travel Home Food Tuna salad with bitter leaves and anchovy dressing recipe By You Magazine - August 1, 2021 This salad sees a sharp anchovy and garlic dressing spooned over crunchy fresh vegetables, with flaked tuna and jammy eggs. The combination works brilliantly well. Nassima Rothacker SERVES 4 6 eggs 150g green beans, trimmed 1 medium fennel bulb (fronds reserved) 2 heads of red chicory, trimmed 50g dry pitted black olives 150g jar or tin of good-quality tuna in olive oil, drained and broken into large flakes ANCHOVY DRESSING 4 anchovy fillets in oil, drained and chopped (plus extra to serve, if liked) 5 tbsp extra virgin olive oil 2 – 2 1⁄2 tbsp red wine vinegar 2 garlic cloves, crushed Bring a large pan of salted water to the boil. Lower in the eggs and simmer for 7 minutes, adding the beans for the final 2 minutes. Drain and put the eggs in a bowl of cold water. Rinse the beans under the cold tap to cool, then shake dry and place in a large mixing bowl. Remove and discard any bruised outer layers of the fennel, then slice it as thinly as you can; a mandoline makes light work of this, but a sharp knife will do. When you reach the tough central core, discard it. Place the sliced fennel in the bowl with the beans. Separate the chicory leaves, cut them into shards and add to the bowl. Make the anchovy dressing. In a small food processor or small blender, blitz the anchovy fillets, oil, vinegar and garlic until smooth (scraping down the sides every now and again if necessary). Toss the vegetables and dressing together. Taste a leaf to check the seasoning, adding a little salt or pepper if needed. Arrange the salad in individual bowls or over a large platter. Scatter over the black olives and large flakes of tuna. Peel the eggs, halve and arrange over the top. Scatter over any reserved fennel fronds and serve. Now buy the book Our recipes are from California: Living & Eating by Eleanor Maidment, published by Hardie Grant, price £22. To order a copy for £18.70 until 22 August, go to mailshop.co.uk/books or call 020 3308 9193. Free UK delivery on orders over £20. RELATED ARTICLESMORE FROM AUTHOR Kids can eat for free at these restaurants during October half-term How to make the viral negroni sbagliato with prosecco at home 7 Halloween recipes with serious hex factor Popular in Food Gabriela Peacock 14-day plan Anytime baked eggs May 23, 2021 Joe Wicks’ maple-glazed chicken thighs with Asian slaw June 6, 2021 Mary Berry is returning to TV screens for a brand new June 15, 2021 Eleanor Maidment My summer taste notes July 4, 2021 Uyen Luu’ s sticky mustard marmalade ribs July 25, 2021 Annie Bell’ s white peach bellinis recipe August 8, 2021 M& S has launched a new crunchy Caramilk-inspired golden chocolate spread August 24, 2021 Deliciously preserved pickle and jam recipes September 19, 2021 Gordon Ramsay’ s bang bang cauliflower October 3, 2021 Wow right now Clodagh McKenna’ s speedy family dinners October 24, 2021 Popular CategoriesFood2704Life2496Fashion2240Beauty1738Celebrity1261Interiors684 Sign up for YOUMail Thanks for subscribing Please check your email to confirm (If you don't see the email, check the spam box) Fashion Beauty Celebrity Life Food Privacy & Cookies T&C Copyright 2022 - YOU Magazine. All Rights Reserved