500g of peeled and sliced potatoes
250g of cleaned and cut green beans into three parts
1 crisp head lettuce, rough or Roman
1 red pepper, cut into fine strips
300g of canned tuna, drained
250g of tomato cut into six parts
1 red onion, thinly sliced
5 anchovy fillets, rinsed and chopped
3 tablespoons of pitted green olives
10 large black olives, pitted and chopped
3 cooked eggs, cut into four pieces
Dressing
1 tablespoon Dijon mustard
2 tablespoons red wine vinegar
3 tablespoons olive oil
Salt and black pepper to taste
500g of peeled and sliced potatoes
250g of cleaned and cut green beans into three parts
1 crisp head lettuce, rough or Roman
1 red pepper, cut into fine strips
300g of canned tuna, drained
250g of tomato cut into six parts
1 red onion, thinly sliced
5 anchovy fillets, rinsed and chopped
3 tablespoons of pitted green olives
10 large black olives, pitted and chopped
3 cooked eggs, cut into four pieces
Dressing
1 tablespoon Dijon mustard
2 tablespoons red wine vinegar
3 tablespoons olive oil
Salt and black pepper to taste
1
Bring a large pot of boiling water to cook the potatoes until they are tender but still firm
2
Cook the green beans in salted boiling water until they're al dente
3
Line a salad bowl with crisp head lettuce leaves
In the center, arrange the potatoes, green beans, red pepper, tuna, tomato, onion, anchovy fillets, olives, and eggs
Dressing
Mix together Dijon mustard, red wine vinegar, olive oil, salt, and black pepper
Drizzle the dressing over the salad.
