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)
1. Combine the oil, vinegar and garlic in a small bowl.
2. Put the lettuce, tomato, beans, capsicum, celery, cucumber, tuna, olives and anchovies in a large bowl.
3. Pour the dressing over and toss. Serve the salad topped with the egg quarters. Add olives and anchovies if desired.