Yield: 1 servings
|60 grams||Baby spinach; (2oz)|
|1||Handful cooked french beans|
|8||Cooked new potatoes|
|3||Hard boiled eggs|
|2||225 g; (8oz) thick pieces|
|; of tuna|
|1 small||Basil plant|
|100 millilitres||Olive oil; (3 1/2fl oz)|
|1 teaspoon||Dijon mustard|
|40 grams||Fresh Parmesan cheese; (1 1/2oz)|
|2||Tinned anchovy fillets|
|1 tablespoon||White wine vinegar|
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); 1½ Lean Meat; 3 ½ Vegetable; 0 Fruit; 20 ½ Fat; 0 Other Carbohydrates
Converted by MM_Buster v2.0n.