Salad ni&ccediloise

Name: Salad ni&ccediloise
Yield: 6 servings
Cuisine: Accompaniment
Ingredients: 500.00 g baby potatoes; 125.00 g green beans halved; 24.00 cherry tomatoes halved; 410.00 g artichokes tinned, hearts, halved; 18.00 black olives; 50.00 g anchovy fillets soaked; 30.00 ml capers rinsed; 200.00 g tuna; 6.00 fresh basil; 30.00 ml fresh parsley chopped; 3.00 eggs hard-boiled, quartered; 75.00 ml fresh chillies 573; 30.00 ml vinegar wine

6 servings

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Starch

By Food24 November 03 2009

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Ingredients (13)

500.00 g	baby potatoes
125.00 g	green beans — halved
24.00	cherry tomatoes — halved
410.00 g	artichokes — tinned, hearts, halved
18.00	black olives
50.00 g	anchovy fillets — soaked
30.00 ml	capers — rinsed
200.00 g	tuna
6.00	fresh basil
30.00 ml	fresh parsley — chopped
3.00	eggs — hard-boiled, quartered

DRESSING

75.00 ml	fresh chillies — 573
30.00 ml	vinegar — wine

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Method:

Cook the potatoes for 7 to 9 minutes in boiling salted water.
Add the beans and cook for another 3 minutes or until the vegetables are just tender.
Drain and rinse under cold running water.
Place in a large dish along with the tomatoes, artichoke hearts, olives, anchovies, capers and tuna.
Mix the oil and vinegar for the dressing and drizzle over the ingredients.
Add the basil, parsley and hard-boiled eggs and toss gently.