Provencal Salad

Summary

Prep Time	30 mins
Total Time	30 mins
Course	Salad
Cuisine	European
Servings (Default: 4)

Ingredients

For the dressing:

Instructions

Line a large salad bowl with some Lollo Bianco leaves.
Boil the eggs hard for 10 minutes. Meanwhile, clean the peppers and tomatoes and cut into small pieces. Use only the light part of the spring onions and cut them into fine rings.
Dressing:
2 crushed garlic cloves with approx. 3 tablespoon. Mix the mustard. 5 tablespoon. Red wine vinegar + 5 tablespoon. Add white wine vinegar and a good shot of the balsamic vinegar. Possibly a little basil with it. Mix everything together well. Only at the very end add the olive oil in a fine stream while stirring until the dressing has a nice consistency.
Salt and pepper are NOT required for seasoning as the anchovies are salty enough!
Mix the prepared paprika and tomato pieces as well as the lettuce leaves, torn into bite-sized pieces, and pour into the bowl. Slice the tuna with a fork and spread on top. Then put the anchovies on top and pour the dressing over them. Carefully fold in everything.
Finally, arrange the quartered eggs and the olives decoratively on top.
Baguette goes well with it.

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