| CATEGORY |
CUISINE |
TAG |
YIELD |
| Seafood, Grains, Eggs, Dairy |
French |
Simply, Fish |
1 |
servings |
INGREDIENTS
| 60 |
g |
Baby spinach; (2oz) |
| 1 |
|
Handful cooked french beans |
| 8 |
|
Cooked new potatoes |
| 3 |
|
Tomatoes |
| 3 |
|
Hard boiled eggs |
| 10 |
|
Black olives |
| 2 |
|
225 g; (8oz) thick pieces |
|
|
; of tuna |
| 1 |
sm |
Basil plant |
| 2 |
|
Egg yolks |
| 100 |
ml |
Olive oil; (3 1/2fl oz) |
| 1 |
ts |
Dijon mustard |
| 40 |
g |
Fresh Parmesan cheese; (1 1/2oz) |
| 2 |
|
Tinned anchovy fillets |
| 1 |
tb |
White wine vinegar |
| 1 |
|
Clove garlic |
|
|
Seasoning |
INSTRUCTIONS
DRESSING
Firstly, take the cheese and using a peeler, peel about 6 shavings from the
cheese and grate the rest.
Place the grated cheese in a small blender with the egg yolks, vinegar,
mustard and clove of garlic and blend to a paste. While mixing pour the
olive oil slowly in to the blender until a thick dressing is achieved.
Season and leave to one side.
Rip the spinach leaves roughly in a large bowl and add the olives. Peel the
eggs and cut into 4 and add to the bowl. Cut the potatoes into wedges and
place in the bowl with the beans. Chop the tomatoes into 6 and add with
some fresh seasoning to the salad.
Mix the dressing in the salad and season well and place onto 2 plates,
granish with the remaining cheese, the seared tuna steaks and sprigs of
fresh basil. Drizzle with olive oil.
Converted by MC_Buster.
Per serving: 1293 Calories (kcal); 109g Total Fat; (73% calories from fat);
22g Protein; 65g Carbohydrate; 425mg Cholesterol; 505mg Sodium Food
Exchanges: 3 Grain(Starch); 1 1/2 Lean Meat; 3 1/2 Vegetable; 0 Fruit; 20
1/2 Fat; 0 Other Carbohydrates
Converted by MM_Buster v2.0n.
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