1 bag White Toque green beans
1.3 lb White Toque Parisian potatoes
1 lb Tomatoes sliced in quarters
11 oz Tuna
7 oz Black Olives
3 oz Filets of anchovies
3 FL oz Olive Oil
1.6 FL oz Maille aged red wine vinegar
Salt & pepper
Method
Cook the green beans 2 minutes in boiling water and cool them
right away in chilled water to keep their color.
Cook the Parisian potatoes in boiling water for 5 minutes or in a
steamer for 3 minute and cool them right away.
Once they are cold, do
not leave the vegetables in the water, drain them and put them on a paper
towel.
Drain the tuna and the anchovies.
Mix the olive oil the vinegar the salt and pepper for the
vinaigrette.
Combine all the ingredients together, add the vinaigrette and
stir gently.
Tips: You can also add some Maille Dijon mustard to your
vinaigrette to enhance the test .
