🟡
Medium
Ingredients
- 200g mixed salad greens
- 200g canned tuna in water, drained
- 2 hard-boiled eggs
- 150g cherry tomatoes, halved
- 1 cucumber, sliced
- 100g green beans, blanched and cooled
- 50g pitted black olives
- 4 fillets anchovy fillets
- 3 tbsp extra virgin olive oil
- 1 tbsp red wine vinegar
- 1 tsp Dijon mustard
- salt and pepper to taste
Instructions
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1Bring water to a boil and cook green beans for 3-4 minutes until tender-crisp. Drain and cool in ice water.
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2Prepare hard-boiled eggs by boiling for 10 minutes, cooling, and peeling.
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3Whisk together olive oil, red wine vinegar, Dijon mustard, salt, and pepper to make the vinaigrette.
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4Arrange salad greens on plates as the base.
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5Arrange vegetables, tuna, eggs, olives, and anchovies attractively on top in sections.
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6Drizzle the vinaigrette over the salad just before serving.