Ingredients:
lettuce leaves, of your own choice
8 ounces green beans, cooked but still crunchy
2 -3 hardboiled egg, quartered
1 small red onions, cut in rings
2 -3 tomatoes, skinned and in large chunks
8 ounces canned tuna, drained and flaked
1 crushed garlic cloves
1/3 cup olives, halved or left whole
salt & freshly ground black pepper
2 -3 tablespoons olive oil
1 tablespoon white wine vinegar or 1 tablespoon sherry wine vinegar
1 tablespoon very finely chopped herbs, preferably a mix of parsley, chives and tarragon, approx
salt and pepper
anchovy fillets, chopped if desired
quartered hardboiled egg
sardines, drained from a tin (optional)
cucumbers, sliced or chunks
1 tablespoon chopped small capers
Directions:
Mix the oil and vinegar for the dressing, add salt, pepper and the herbs.
Toss together carefully, the dressing, beans, eggs (keep one for the garnish), onion, tomatoes, tuna, garlic and half of the olives; add salt and pepper to taste.
Pile in the center of the serving dish on top of the lettuce leaves, make it look as attractive as possible, finish the salad with the garnish ingredients.
Servings: 4-6
Time preparation: 40 min.
Time total: 40 min.