Active Time
N/A
Total Time
1 HR 15 MIN
Yield
Serves : 4 to 6
© Con Poulos

How to Make It

Step 1    

In a small bowl, gradually whisk the olive oil into the vinegar until incorporated. 
Season with salt and pepper.

Step 2    

In a medium saucepan, cover the quail eggs with 2 inches of water and bring to a boil. Cover the pan, remove from the heat and let stand for 5 minutes. (If using large eggs, let stand off the heat for 10 minutes.) Transfer the eggs to a bowl of ice water and let cool completely. Peel and halve them.

Step 3    

Meanwhile, in a medium saucepan of salted boiling water, blanch the beans until crisp-tender, about 3 minutes. Drain and transfer to another ice 
bath to cool.

Step 4    

Squeeze the lemon half into a bowl of cold water. Snap off the outer leaves of 1 artichoke. Using a sharp knife, cut off its top half and trim the base and stem. Using a melon baller 
or a spoon, scoop out the furry choke. Add the artichoke to 
the lemon water. Repeat with the remaining artichokes. Very thinly slice the artichokes and return them to the lemon water.

Step 5    

Arrange the baby greens on a platter. Drain the artichokes and pat dry with paper towels. Arrange the artichokes, tomatoes, bell peppers, tuna, anchovies, olives, eggs and green beans on the greens in rows; alternatively, gently mix the salad. Drizzle half of the dressing over the salad and garnish with basil. Serve the remaining dressing on the side.

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