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Ingredients
US|METRIC
4 SERVINGS
- 50 grams anchovies (in oil)
- 400 grams pitted black olives
- 75 grams capers (drained and rinsed)
- 3 garlic cloves
- 1 tsp. Dijon mustard
- 2 tsp. lemon juice
- 2 Tbsp. olive oil (good-quality)
- 1 handful fresh basil (chopped)
- black pepper (fresh)
- 2 tsp. Dijon mustard
- 1 Tbsp. white wine vinegar
- 100 mL extra virgin olive oil
- 1/2 lemon (juice only)
- 1 pinch salt (and pepper)
- 4 baby gem lettuce
- 200 grams green beans (topped, tailed and blanched)
- 4 tsp. capers (drained and rinsed)
- 200 grams new potatoes (cooked)
- 24 plum tomatoes (baby, cut in half)
- 4 tuna steaks (approximately 175g/6oz each)
- 1 Tbsp. olive oil
- salt
- freshly ground black pepper
- 4 medium eggs (soft-boiled, peeled and halved)
- 1 Tbsp. chives (chopped)
- 1 loaf fougasse (olive sourdough)
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