Yield: 2 Servings
|400 grams||Butter Beans, Canned|
|185 grams||Tuna, Canned|
|1||Cos Lettuce Heart|
|1 tablespoon||Red Wine Vinegar|
|Salt and Black Pepper|
|1 teaspoon||Dijon Mustard|
|2 tablespoons||Olive Oil|
|1 medium||Shallot OR|
|4||Spring Onions AND|
Tip the butter beans into a sieve or colander and rinse thoroughly to get rid of any traces of their rank soaking liquid. Shake dry and tip into a mixing bowl.
Drain the tuna and break into chunks over the beans. Season with black pepper and a little salt.
Quarter the tomato lengthways, remove seeds and core and slice each quarter into 3 or 4 strips. Dice.
Give the capers a good squeeze to get rid of most of their soaking liquid.
Pick the leaves from the parsley and coarsely chop: you want a couple of tablespoonfuls. Add tomatoes, capers and most of the parsley to the salad.
Shred the lettuce, rinse and shake dry.
Now make the vinaigrette. Peel and finely dice the shallot. If using spring onions and garlic, trim the spring onions and finely slice the white part.
Peel and finely chop the garlic. Dissolve the sugar and salt in the vinegar. Season generously with black pepper, stir in the mustard and the the shallot or onion and garlic. Stir in the olive oil, added in a trickle.
Pour the vinaigrette over the bean mixture and toss well. Place the shredded lettuce in the bottom of a salad bowl or on two plates, spoon the beans over the top and garnish with the reserved parsley.
Source: Lindsey Bareham, London Evening Standard.
Posted to MM-Recipes Digest by Mark Alexander <mark@...> on 1998t,