Recipe - Mixed Salad from Liguria

Salads

Mixed Salad from Liguria

This salad seems to vary from town to town and evolve with the seasons along the Riviera dei Fiori. Some authors call it a tomato salad, and others barely include tomatoes. Some have potatoes, some do not, anchovies appear to be optional, as are capers and celery. Unlike Salade Niçoise, no one calls for artichokes.

Ingredients:

2 tablespoons White Balsamic Dressing
6 tablespoons Cipriani Food Organic Tuscan Extra Virgin Olive Oil
6 large ripe tomatoes, cut in wedges and then cut in half
A large red or yellow bell pepper, sliced into rings or julienned
1 cucumber, diced
1 small red onion, thinly sliced
4 ounces green beans, blanched, refreshed in cold water, and halved
8 new potatoes, boiled in salted water and halved (optional)
1 celery rib, strings removed and sliced (optional)
12 Taggiasca olives
2 tablespoons of caper, rinsed (optional)
2 not so hard-boiled eggs, quartered lengthwise
4 Conservas Ortiz Anchovies "Old Style" in Olive Oil
8 ouncesa Conservas Ortiz Aged - Family Reserve "Bonito del Norte" White Tuna

Preparation:

Time: 30 minutes

Yield: 4

Make the Salad

Put the vinegar and oil into a small jar with a lid and shake vigorously to emulsify. Combine all the vegetables in a large bowl and toss with ½ of the dressing.
Split the salad between individual serving plates. Portion the tuna, anchovies, and eggs and spoon additional dressing over.