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Ingredients
Method
- 2 chopped garlic cloves
- 175ml olive oil
- 2 tbsp red wine vinegar
- Salt and pepper
- For the Salad
- 4 eggs, hard boiled
- 8 artichoke hearts from a jar
- 4 ripe tomatoes, quartered
- 16 black olives
- ½ cucumber, sliced
- 4 sliced spring onions
- Handful of blanched green beans
- 1 tin of anchovies
- 1 tbsp chopped chervil
- Handful of basil
- Make the dressing by whisking the garlic and oil together in a bowl. Arrange all of the salad ingredients (except the fresh herbs) in a shallow dish, then pour over your garlic oil and vinegar, and season well to taste. Finish with a sprinkling of chervil and basil. Voila!
10 mins
4 serving
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