Ingredients

• 12 baby potatoes, well wash of dirt
• 4 eggs
• 250 grams green beans, trimmed (or use sugar snap peas)
• 4 large ripe tomatoes
• lettuce leaves for 4
• 250 grams smoked mussels
• approximately 24 stoned black olives
• 50 gram can anchovies, well drained

Dressing

• 1 egg
• 1 clove garlic, crushed and peeled
• ¼ cup chopped parsley
• 50 gram can anchovies, well drained
• juice 1 lemon
• 1 tablespoon tomato sauce or paste
• ¾ cup oil
• ½ cup olive oil

Method

1. Cook the potatoes in boiling salted water for about 15 minutes until cooked. Drain well and cool off. Slice in half.
2. Cook the eggs in boiling water for 8 minutes, remove and plunge into cold water and peel. Leave to cool.
3. Blanch beans or sugar snap peas in boiling water for 2 minutes, then refresh in iced water. Drain and pat dry.
4. Cut the tomatoes into 2cm pices. Wash and tear the lettuce into bite-sized pieces. (Make sure you drain it it well).
5. In a bowl toss together the potatoes, eggs, beans or sugar snap peas, tomatoes, lettuce, mussels, olives and anchovies. Pour over the dressing and serve immediately. Accompany with hearty crusty bread if wished.

Dressing

1. Put all ingredients into a food processor or blender. Process for 2 minutes until thick and creamy. Season with pepper.