Summary

Ingredients

• 1 glass tuna, in olive oil
• 4 small potatoes, waxy
• 4 small tomato (s)
• 1 romaine lettuce
• 100 g beans, reen
• 1 onion (s), red
• 1 half bell pepper (s), red
• 3 egg (s), cooked waxy
• 4 anchovy fillet (s)
• Olives (Kalamata-)
• 3 tablespoon Dijon mustard
• 2 tablespoon white wine vinegar
• 100 ml olive oil
• salt and pepper
• Parsley smooth

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Instructions

1. Peel the pre-cooked potatoes while they are still lukewarm and cut into pleasant pieces. Clean the beans, blanch them in salted water, quench and cut into pieces about 3-4 cm in size. Halve the small tomatoes. Divide the peppers lengthways and cut into rectangles. Cut the onion into rings. Cut up the lettuce. Wash the anchovy fillets and pat dry. Also pat the tuna dry and cut into large pieces.
2. For the vinaigrette, mix together the mustard, vinegar, olive oil, salt and pepper and whisk until creamy.
3. In a deep plate, first serve the lettuce, tomatoes, peppers, potatoes, beans and anchovies. Place the tuna on top, top with the onions. Next to it lay the halved waxy eggs. Distribute the olives according to taste. Only at the end distribute the vinaigrette on the salad and garnish with parsley.