Summary

Ingredients

• 2 heads lettuce (endive)
• 4 tomato (s)
• 1 jar black olives
• 1 onion (s)
• 2 cans tuna, in oil
• 100 g cheese (Edam, Gouda, Emmentaler), as desired
• 100 ml balsamic vinegar, white
• 50 ml oil (sunflower)
• 25 ml rapeseed oil, cold-pressed
• 1 teaspoon mustard
• 0.5 teaspoon ½ soup powder
• 1 teaspoon, leveled salt
• 0.5 teaspoon ½ sugar
• some pepper
• some balsamic cream
• some cress

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Instructions

1. Thinly cut endive salad and wash. Cut the tomatoes in half slices, cut the onion into rings.
2. Decorate the salad in the plates with the tomatoes, the tuna on top with the onions and the cress, and distribute the olives as desired.
3. Mix balsamic vinegar, sunflower oil, rapeseed oil, mustard, soup powder, sugar, salt and pepper with the whisk until it becomes a salad cream.
4. Pour the dressing over the salad and decorate with balsamic cream.