Food

Recipe courtesy of David Lebovitz

Serves 2

1 clove garlic, peeled and halved
2 large, ripe tomatoes
pinch or two of salt
1 small cucumber, peeled, seeded and sliced
2 spring onions or 1 small red onion, peeled and thinly sliced
1/2 cup peeled fava beans
1/2 cup niçoise olives, pitted or unpitted
1/2 head of lettuce, torn or shredded
3 hard-cooked eggs
1/4 cup French vinaigrette
freshly ground black pepper, to taste
8 anchovy filets, cut lengthwise into thin strips

1. Rub garlic all over the inside of a wooden salad bowl.
2. Cut tomatoes into wedges and put them in a colander. Sprinkle with salt and let drain while you finish the salad.
3. Add cucumber, onions, fava beans, olives and lettuce to wooden bowl.
4. Peel and cut eggs into wedges. Set aside.
5. Add tomatoes to bowl and toss most of dressing with salad, reserving a bit to drizzle over eggs on top. Season with more salt and pepper to taste.
6. Place eggs on top of salad and drape anchovy filets over eggs. Pour remaining dressing overtop.

Hard-Cooked Egg How-to

1. Begin with large eggs at room temperature. Bring a small pot of water to a boil. Reduce heat to a simmer and gently lower eggs in. Let cook for 9 minutes.
2. Remove eggs from water and plunk them into a bowl of ice water. After a few minutes, crack the shells to aid in peeling.

French Vinaigrette

Makes 1/4 cup (60 mL)

1/8 tsp sea salt
1 tbsp sherry or red-wine vinegar (not balsamic)
1/2 small shallot (about 1 tbsp), peeled and minced
2 tbsp olive oil

Whisk together all ingredients.