Mixed Salad
Ingredients
- 4 pcEgg (hard-boiled and quartered)
- 1 pcButterhead lettuce (washed and dried)
- 3 pcRound tomato (in wedges)
- 1 pcWhite onion (thinly sliced)
- 200 gTuna (drained and crumbled)
- 50 gGreen olive (whole)
- 100 gCorn (drained)
- 0.5 pcCucumber (sliced)
- 4 tbspExtra virgin olive oil (for the dressing)
- 2 tbspRed wine vinegar (for the dressing)
- 1 pinchGray sea salt (to taste)
- 150 gCanned white asparagus (drained)
Method
A complete dish where the freshness of crisp lettuce meets rich tuna and soft hard-boiled eggs. The vinegar's acidity binds everything for a vibrant and colorful plate.
- 1
Plunge the eggs into boiling water. Cook for 9 minutes for a firm white and a soft yolk. Cool immediately in ice water to stop cooking and make peeling easier.
- 2
Chop the lettuce into large pieces, spin dry well so the dressing sticks. Cut the tomatoes into wedges and the cucumber into thin slices. Thinly slice the white onion into translucent strips.
- 3
Arrange the bed of lettuce. Distribute the tomatoes, cucumber, onion, corn, and asparagus. Coarsely flake the tuna on top. Add the quartered eggs and olives.
- 4
In a bowl, dissolve the salt in the red wine vinegar before whisking in the olive oil. Drizzle over the salad just before serving to keep the leaves crunchy.
Frequently asked questions
How do you get this dish right?
- Do not dress in advance, the vinegar wilts the lettuce and makes it lose its crunch.
- Use high-quality tuna in oil, the texture will be less dry than tuna in brine.
How long does this dish keep?
Consume immediately. Leftovers do not keep well once the dressing has been added.
