Ingredients:
- Leaf salad 100 grams
- Asparagus beans (frozen) 100 grams
- Cherry Tomatoes 8 pieces
- Quail eggs 8 pieces
- Tuna in own juice 1 can
- Olives 1 can
- Onion 1 piece
- Anchovies (or salted fish) 10-12 pieces
- For refueling:
- Vegetable oil 5 tbsp. spoons
- Apple or wine vinegar 6% 1 tbsp. a spoon
- Garlic 1 clove
- Salt, pepper to taste
Cooking method:
Step 1. Cut the onion into very thin half rings. Pour a spoonful of wine or apple cider vinegar, leave to marinate while cooking the remaining components.
Step 2Dip the asparagus beans in boiling water, cook for 3-4 minutes. Then drain the water and pour the beans over with cold water. This is necessary in order to stop the cooking process - the beans will retain their green color and elastic consistency.
Step 3 Boil the eggs in a steep, peel and cut into quarters or small pieces (if chicken eggs).
Step 4 Cut the tomatoes into quarters.
Step 5 Open a can of tuna, drain the liquid and mash with a fork.
Step 6 Prepare salted fish: peel it, separate the ridge and divide into fillets.
Step 7 Prepare dressing: mix vegetable oil, vinegar, mustard. Add garlic squeezed through a garlic squeezer, salt and pepper. Shake well with a fork until emulsion is obtained.
Step 8 Wash the lettuce leaves, dry them, arrange them on plates (recall, you will get 4 servings of lettuce).
Step 9 Spread tuna and pickled onions on top.
Step 10Then the asparagus beans.
Step 11Then eggs and salted fish.
Step 12 Arrange tomatoes and olives on top. Pour dressing generously.
Bon Appetit!
