Makes 2 servings
2 large, ripe tomatoes
1-2 cloves of garlic, peeled and halved
1 small cucumber, peeled and chopped
1 small red onion, thinly sliced
1/2 cup lima beans, blanched and cooled
1/3 cup small black
olives (I used halved Kalamta olives)
3-4 large handfuls baby romaine leaves
eggs, cut into wedges
6 tablespoons French vinaigrette (recipe below)
Freshly ground black pepper
3-4 anchovy filets, cut into thin strips lengthwise
Rub a large wooden or glass salad bowl with the garlic
Cut the tomatoes into wedges and sprinkle with salt. Place in a colander and let them drain for a few minutes.
Add the cucumber, onions, beans, and lettuce to the bowl. Add a bit of the dressing and toss to combine. Arrange the salad on plates. Top with the tomatoes and eggs. Top each egg wedge with an anchovy strip.