🟡
Medium
Ingredients
- 200 g mixed salad greens
- 200 g canned tuna in brine, drained
- 2 hard-boiled eggs, quartered
- 150 g cherry tomatoes, halved
- 1 cucumber, sliced
- 100 g green beans, blanched and cooled
- 8 anchovy fillets
- 12 Kalamata olives
- 3 tablespoons extra virgin olive oil
- 1 tablespoon red wine vinegar
- 1 teaspoon Dijon mustard
- 1 clove garlic, minced
- Salt and pepper to taste
Instructions
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1Hard-boil the eggs by placing them in boiling water for 10 minutes, then cool in ice water and peel.
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2Blanch the green beans in salted boiling water for 3-4 minutes until tender-crisp, then drain and cool.
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3In a small bowl, whisk together olive oil, red wine vinegar, Dijon mustard, minced garlic, salt, and pepper to make the vinaigrette.
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4Arrange the salad greens on a large platter or two individual plates.
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5Artfully arrange the tuna, eggs, tomatoes, cucumber, green beans, anchovies, and olives on top of the greens.
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6Drizzle the vinaigrette over the salad just before serving.
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7Toss gently and serve immediately.