Insalata al Abruzzese (Abruzzo Style Salad)
2 white onions, sliced thinly
20 fresh basil leaves, preferably small leafed variety, cut in narrow strips
3 or 4 tablespoons wine vinegar
6 to 8 tablespoons virgin olive oil pinch of dried crushed hot red chili pepper
Generous pinch of ground oregano
1 small can (1 ½ oz/45g) anchovy fillets, cut in ½ in. (1cm) pieces
5 oz (155g) canned tuna, in oil
8 oz (250g) green beans, trimmed
3 or 4 tomatoes, peeled, seeded and cut into discs or wedges
2 large bell pepper, yellow, orange or red, seeded and cut in ¼ in (5mm) strips
4-6 small to medium zucchini, trimmed
Place the onions rings and basil in bowl of cold water and put in the fridge. Place the vinegar, oil chili and oregano in a medium-sized bowl. Stir well. Add the anchovies and tuna. Stir gently and put to one side.
Cook the beans in boiling salted water until al dente (approximately 10 min.) Drain and dip in cold water, to retain their color. Place in a large bowl with the tomatoes and bell peppers.
Cook the zucchini in boiling salted water for 6 minutes. Drain, cool and cut them in ½ in (1cm) slices. Add to the other vegetables.
Drain the onion and basil (reserving 2 tablespoon of basil) and add to the vegetables. Pour the dressing on top and toss gently with your hands.
Transfer to a serving dish. Serves six.
