Summary

Ingredients

• 1 head lettuce, (Lollo Bianco, green, frizzy)
• 1 green pepper (s)
• 1 yellow pepper (s)
• 1 red pepper (s)
• 1 bunch spring onion (s)
• 4 tomato (s)
• 2 egg (s), (hard-boiled)
• 1 can tuna, (take a good one - without oil)
• 1 can anchovies
• 1 small Jar olives

For the dressing:

• 1 clove garlic
• 1 pinch (s) sugar
• 3 tablespoon mustard, (medium hot)
• 5 tablespoon vinegar, red wine
• 5 tablespoon vinegar, white wine
• 1 dash balsamic vinegar
• olive oil
• Basil, for dressing

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Instructions

1. Line a large salad bowl with some Lollo Bianco leaves.
2. 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.
3. Dressing:
4. 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.
5. Salt and pepper are NOT required for seasoning as the anchovies are salty enough!
6. 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.
7. Finally, arrange the quartered eggs and the olives decoratively on top.
8. Baguette goes well with it.