A recipe from the Good Food collection.
3 tablespoons olive oil
1 tablespoon white wine vinegar
½ garlic clove, crushed
160g iceberg lettuce, shredded
6 cherry tomatoes, cut into quarters
90g baby green beans, trimmed and blanched
½ small red capsicum, deseeded and thinly sliced
½ celery stalk, cut into 5cm strips
½ Lebanese (short) cucumber, deseeded, cut into 5cm strips
180g tinned tuna, drained and flaked
1 egg, boiled, quartered
6 stoned kalamata olives, halved (optional)
2 anchovy fillets, finely chopped (optional)
Combine the oil, vinegar and garlic in a small bowl.
Put the lettuce, tomato, beans, capsicum, celery, cucumber, tuna, olives and anchovies in a large bowl.
Pour the dressing over and toss. Serve the salad topped with the egg quarters. Add olives and anchovies if desired.
The best recipes from Australia's leading chefs straight to your inbox.
Sign up