| Cook Time | 35 minutes |
| Servings |
Ingredients
- 3.5 tablespoons Olive oil
- 1 tablespoon Vinegar
- 3 twigs Basil
- 1 clove Garlic
- 150 gram Green bean
- 1 tablespoon Lemon juice
- 1/2 pieces Red sweet pepper
- 4 pieces Egg
- 1 jar Tuna (canned)
- 3 oieces Tomatoes
- 8 pieces Anchovies (fillet)
- 200 gram Lettuce leaves
- 10 pieces Green olives
- 1 piece Leek
- Allspice to taste
Ingredients
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Instructions
- Wash the vegetables, disassemble the tuna from the jar into small pieces, cook hard-boiled eggs.
- Fry the beans in olive oil until soft, season with salt, pepper and lemon juice. Prepare the dressing: whisk olive oil with white wine vinegar until an emulsion forms. Then add finely chopped basil and garlic (garlic K can be crushed with a knife). Season with salt and pepper.
- Pepper cut into thin strips, shallots - half rings, tomatoes - slices, olives - in half. Put the salad mixture and beans in layers on the dish. Put pepper, onion, olives, eggs, tomatoes and anchovy fillets on top. Pour the dressing over the salad and serve.
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