Ingredients

• 2 garlic cloves
• peeled
• finely chopped
• 175ml/6fl oz extra virgin olive oil
• 2 tbsp red wine vinegar
• pinch sea salt
• freshly ground black pepper
• 4 free-range eggs
• 8 small artichoke hearts
• cooked (from a jar is fine)
• 4 very ripe tomatoes
• skinned and quartered
• 16 black olives
• ½ cucumber
• peeled
• sliced
• 4 spring onions
• sliced
• handful fine green beans
• topped
• tailed
• blanched
• 1 tin anchovies in olive oil (or 1 tin good-quality tuna belly in olive oil)
• 1 tbsp freshly chopped chervil
• small handful fresh basil

Directions

• For the dressing
• whisk the garlic and oil together in a bowl.
• Place the eggs into a saucepan and cover with cold water. Bring up to the boil
• switch off the heat and leave for five minutes. Cool under a cold running tap for 2-3 minutes and then peel the eggs.
• For the salad
• arrange all of the salad ingredients (except the chervil and basil) in a shallow dish. Pour over the vinegar and garlic oil and season to taste with salt and freshly ground black pepper.
• Finish with a sprinkling of chervil and basil and serve at the table.