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Salads & Sandwiches >  Seafood >  Basque >  Basque Salad >

 

Basque Salad

Salade Basque

• 6 hard-cooked eggs, peeled & sliced

• 1 can (5 oz.) tuna in water, drained & flaked

• 4 small cucumbers, finely sliced

• 4 tomatoes, blanched, peeled & sliced

• 1 can (2 oz.) anchovy filets, drained

• 4 TBS olive oil

• 1 TBS red wine vinegar

• 1 tsp. Dijon mustard

• 2 TBS ketchup

• 1 tsp. dried mixed herbs (basil, marjoram, mint, sage, savory & thyme)

Layer sliced eggs, flaked tuna, cucumber and tomatoes in a salad bowl. Split anchovy filets in half lengthways; arrange in a lattice pattern over tomato layer. In a bowl, whisk together olive oil, red wine vinegar, Dijon mustard, ketchup and mixed herbs to make a dressing. Pour over salad. Cover with plastic wrap; chill for about one hour before serving.

 

Related Link:

Food Fare Culinary Collection: Basque Flavors

 

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