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1
Soak and fillet: 3 salt-packed anchovies.
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2
Cut the fillets lengthwise into strips and coat them with a bit of olive oil.
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3
Wash and core: 3/4 pound ripe tomatoes.
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4
Cut into small wedges and season with: Salt.
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5
Blanch in salted boiling water until tender: 1/4 pound green beans, trimmed.
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6
Drain and lay out to cool.
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7
Cut into thin strips: 1 sweet red pepper, cut in half, stem, seeds, and veins removed.
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8
Peel and cut into bite-size wedges, large pieces, or slices: 2 medium or 1 large cucumber.
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9
Place in a saucepan of water and bring to a boil: 2 eggs.
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10
Cook at a gentle boil for 5 minutes, then cool in cold water.
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11
Mix together in a small bowl: 1 1/2 tablespoons red wine vinegar, Salt, Fresh-ground black pepper, 1 garlic clove, peeled and crushed.
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12
Stir to dissolve the salt and then let sit a few minutes to macerate.
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13
Whisk in: 4 tablespoons extra-virgin olive oil, 5 basil leaves, chopped.
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14
Taste for salt and acid and adjust as necessary.
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15
Peel the eggs and cut them into quarters.
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16
Season the cucumbers, peppers, and green beans with salt and then toss with three quarters of the vinaigrette.
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17
Arrange on a plate.
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18
Dress the tomatoes, tossing gently, and arrange around the vegetables.
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19
Garnish the salad with the eggs and the strips of anchovy fillet.
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20
For a more substantial salad, grill or pan sear 3/4 pound fresh tuna, leaving it quite rare.
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21
Break the tuna into pieces, dress with a bit of the vinaigrette, and arrange on the plate with the vegetables.
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22
Serve the salad on a bed of lettuce or arugula.
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23
Roast the peppers, then peel and seed them, and cut into strips.
