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Prep Time: 120 Minutes Cook Time: 12 Minutes |
Ready In: 132 Minutes Servings: 4 |
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Ingredients:
4 eggs, hard boiled |
7 ounces lettuce leaves |
1 (14 ounce) can tuna, drained |
7 ounces green beans, trimmed,lightly cooked |
6 ripe tomatoes, quartered |
1 onion, chopped |
3 ounces black olives, pitted |
4 tablespoons citrus fruit oil, recipe follows |
3 tablespoons white wine vinegar |
16 fluid ounces extra virgin olive oil |
2 lemons, washed thoroughly,zest only |
1 lime, washed thoroughly,zest only |
1 orange, washed thoroughly,zest only |
3 -4 sprigs fresh rosemary, rinsed |
6 -8 peppercorns |
Directions:
1. -To Make the Citrus Fruit Oil-.
2. Half fill a bottle with the olive oil.
3. Carefully insert the zest into the oil, using a skewer to position if the neck of the bottle is too narrow.
4. Finally, push the rosemary sprigs into the oil- you may find that they float to the top.
5. Add the peppercorns and then stir the mixture with the skewer.
6. Seal the bottle and refrigerate for at least 5 days before using.
7. Keep refrigerated once opened.
8. -To Make the Salad-.
9. Shell the eggs and cut into quarters.
10. Line four salad bowls with the lettuce.
11. Separate the tuna into chunks and arrange in one section of each bowl.
12. Arrange the beans, tomatoes, onion and olives in the other sections of the bowl.
13. Whisk the oil and vinegar and pour over the salads.
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