SERVINGS: 4
Ingredients
For the Salad
- 4 Hard-boiled eggs
- 100 g Black olives
- 16 Cherry tomatoes
- 200 g Green beans
- 8 Medium potatoes
- 1 Can of tuna 370g
- 1 Green salad mix
- 8 Anchovy fillets
Salad Dressing
- 1 Clove Garlic
- 2 tbsp. Dijon mustard
- 4 tbsp. Wine vinegar
- 8 tbsp. Cooking Oil
- Salt and ground black pepper to taste
Instructions
- 1. Boil the green beans in salted water until tender, then immediately cool them in ice water. Once cooled, drain and set aside.2. In another pot of salted water, boil the potatoes until they can be easily pierced with a fork. Drain and let them cool. Once cooled, cut the potatoes in half.3. Wash the green salad mix thoroughly and either roughly chop it or tear it by hand into bite-sized pieces.4. Peel the hard-boiled eggs and cut them in half. 5. Open the can of tuna and drain the oil. For the Mustard Vinaigrette Dressing: 6. Put the garlic, Dijon mustard, wine vinegar, oil, salt, and ground black pepper in a glass jar. Using a blender, blend the ingredients until you achieve a smooth and slightly thick mixture. Adjust the seasoning with salt and ground black pepper to taste. To assemble the salad, place the green salad mix at the bottom of a salad bowl or on individual plates. Arrange the potatoes, eggs, green beans, and anchovy fillets on top. Scatter the black olives over the salad. Drizzle the Mustard Vinaigrette Dressing over the salad according to taste.