This has been my favorite summer dinner since I was little. It involves lots of chopping, but really isn’t hard other than that.
Salad:
1/2 pound seashell pasta
2 Tbsp. Olive Oil
1/2 pound blanched green beans
14 oz. canned tuna fish
1 cup sliced red Bell peppers
1 1/2 cup cherry tomatoes, halved
1/2 cup scallions
1/2 cup kalamata olives, pitted and sliced
It looks very pretty if you layer these in a glass bowl, and toss it at the table.
Dressing:
1 egg
1 cup corn oil
1/4 cup wine vinegar
1/4 tsp sugar
1 Tbsp. minced parsley
2 Tbsp. fresh dill
1 tsp. dried basil
1 1/2 tsp ground black pepper
2 oz. anchovies with oil, or a squeeze of anchovie paste
Beat the egg, than gradually add the oil before adding other ingredients. Pour atop the salad, and toss.
Enjoy!
-Emma
