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Ingredients
- 220ml olive oil
- 1 large brown onion, finely chopped
- 2 garlic cloves, finely chopped
- Salt
- Freshly ground white pepper
- 70ml white wine vinegar
- 300g green beans, blanched
- 2 handfuls baby spinach
- 4 slices sourdough bread, crusts removed, torn and lightly toasted
- 1 small cucumber, sliced
- 400g tinned tuna (optional - exclude for vegetarians)
Method
To make the dressing
Warm the olive oil in a saucepan. Add onion and garlic and season well. Cook gently until onions are soft, about 20 minutes. Remove from heat and add vinegar.
To assemble the salad
Place remaining ingredients in a large bowl and toss together. Dress with onion dressing five minutes before serving so the bread soaks up the dressing and softens a little.
