Quantity : 4 servings
Preparation : 20 min Cooking : 15 min
400calories/serving
Ingredients
2 potatoes 400 g
1 1/3 cup green/snap beans 130 g
2 tomatoes 240 g
1/3 curly leaf lettuce 120 g
2 eggs size large
4 anchovy fillets 16 g
200 g tuna, canned
12 black olives 5 tbsp
1/3 cup Classic Vinaigrette
(https://www.soscuisine.com/recipe/classic-vinaigrette?gpr=707) 85 mL
1 pinch salt [optional] 0.2 g
ground pepper to taste [optional]
Method
Boil or steam the potato(es)(about 15 min), then peel them, and cut into approx. 7 mm slices. Prepare the green beans and boil or steam (about 7-8 min). Let cool down for about 15 min.
1 1/3 cup green/snap beans 130 g
2 tomatoes 240 g
1/3 curly leaf lettuce 120 g
2 eggs size large
4 anchovy fillets 16 g
200 g tuna, canned
12 black olives 5 tbsp
1/3 cup Classic Vinaigrette
(https://www.soscuisine.com/recipe/classic-vinaigrette?gpr=707) 85 mL
1 pinch salt [optional] 0.2 g
ground pepper to taste [optional]
Method
Boil or steam the potato(es)(about 15 min), then peel them, and cut into approx. 7 mm slices. Prepare the green beans and boil or steam (about 7-8 min). Let cool down for about 15 min.
Boil the egg(s) (10 min), cool down immediately in cold water, and cut into quarters.
Slice the tomato(es). Wash the salad leaves.
Put all the vegetables in a salad bowl or serving plate. Pour on the classic vinaigrette. Add salt and pepper to taste. Toss.
Arrange the anchovy fillets, tuna, olives, salad leaves, and quartered egg(s) on top of the salad. Serve.
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