- 3-4 eggs, at fridge temperature – Mount Roland Free Range Eggs
- 8 tomatoes, cored, cut into 2cm-thick slices – Tamar Valley Hydroponics
- 1garlic clove, smashed – Tasmanian Natural Garlic and Tomatoes
- 2 green capsicum, cut into thin matchsticks – Laos Fresh Farm
- 4 spring onions, white part only, trimmed and sliced on the diagonal – Laos Fresh Farm
- 2 small Lebanese cucumbers (optional), very finely sliced – Laos Fresh Farm
- 20 gm small black olives, rinsed and dried with paper towel
- Torn lettuce (such as cos or red oak-leaf), washed and spin-dried (optional) – Seven Springs Farm
- 250-300 gm Tuna or Salmon – 41 Degrees South
- 10 anchovy fillets (preferably Ortiz brand), drained well, cut lengthways into 2-3 pieces
- 12 basil leaves – Laos Fresh Farm
- 120 ml best quality extra-virgin olive oil – Lentara Grove
- 2 tsp tarragon vinegar
Prick the eggs with a pin, then cook in a saucepan of boiling water for 10 minutes. Refresh under cold running water until cold. Shell and cut into quarters.
Place the tomato in a colander, then sprinkle with sea salt. Leave for 15-20 minutes, then gently pat dry with paper towel.
Rub a platter with the garlic and season it lightly. Arrange the tomato, capsicum, spring onion, cucumber, olives, lettuce (if using), egg, flaked tuna and anchovies on the platter so that the various colours contrast with each other. Gently tear the basil and scatter over the salad.
To make the vinaigrette, mix the ingredients, adding enough salt, pepper and vinegar to your taste, and distribute evenly over the salad. Toss gently so that the ingredients are anointed evenly.
Recipe sourced by: Damien Pignolet, with photography by Anson Smart.
This recipe is from the September 2010 issue of Australian Gourmet Traveller.