Instructions: First make the dressing

Process the tuna red pepper garlic anchovy and hazelnuts with the red wine vinegar a litte salt and some pepper to give a smooth paste.

Keep the blades whirring and gradually trickle in the olive oil.

Adjust seasoning.

Pour into a large salad bowl and cross the salad servers over it.

Blanch fresh broad beans in boiling for 1 minute then drain.

Slit the outer skins and slip out the bright green inner beans.

Cook these in boiling salted water until just tender.

Drain run under the cold tap and drain again.

Frozen beans should be thawed or blanched in boiling water for 1 minute then skinned as fresh.

If necessary simmer for 1 or 2 minutes more In fresh water.

Shortly before serving pile the lettuce over the salad servers in the bowl.

Scatter the broad beans cherry tomatoes and olives over the lettuce and nestle the quartered eggs in among them.

Toss at the table.

The tuna adds body and richness to the salad. A word of waming though. It is thick enough to make the salad look rather be draggled. This doesn t seem to dampen appetites once it is tasted but make sure that everyone sees the prettiness of the salad before mixing in the dressing.

Serves 6

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