Nice salad

Salad 374 Last Update: May 02, 2022 Created: May 02, 2022 0 0 0
Nice salad
  • Serves: -
  • Prepare Time: 25 min
  • Cooking Time: 20min
  • Calories: -
  • Difficulty: Easy
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This salad has a huge variety of flavors. A typical dish of Provence (a region located on the border with Italy), where you can feel the influence of Mediterranean cuisine. For this salad, it is important to use only quality olive oil and vinegar.

Ingredients

Directions

  1. Peel a cucumber and cut it into thin slices (2-3 mm). Add salt well and place on a paper towel to get moisture.
  2. Boil 2 eggs (for 10 minutes) and leave to cool. Peel them and cut them into 4 pieces.
  3. Peel the artichokes, leaving only the core. Rub them with halves of lemon so that they do not turn black.
  4. Cut the artichokes into very thin plastics. Sprinkle with lemon juice and leave.
  5. Wash the radishes and cut them into thin slices.
  6. Wash two green peppers and remove the seeds. Cut into thin slices.
  7. Wash two tomatoes. Cut in half and then each half into 4 pieces. Add a little salt and let stand.
  8. Peel and cut 2 onions into thin circles. Wash the celery and cut it into thin cubes.
  9. Wash the lettuce leaves, dry well, and tear.
  10. Peel a clove of garlic and rub it on the walls and bottom of the salad bowl.
  11. Spread layers of lettuce, tomato slices, then a layer of artichokes and peppers and a layer of onions on top.
  12. Mash the canned tuna and spread it over the entire surface
  13. Repeat the layers of lettuce, and place the remaining tuna and celery on top.
  14. Garnish the salad with four eggs.
  15. Cut the anchovy fillet in half and wrap each olive in it and spread it on top of the salad.
  16. Finely chop the basil leaves
  17. In a bowl, combine olive oil, wine vinegar, chopped basil leaves, and black pepper.
  18. The last touch. Season the salad with a little salt. Before serving, pour the dressing.

Nice salad



  • Serves: -
  • Prepare Time: 25 min
  • Cooking Time: 20min
  • Calories: -
  • Difficulty: Easy

This salad has a huge variety of flavors. A typical dish of Provence (a region located on the border with Italy), where you can feel the influence of Mediterranean cuisine. For this salad, it is important to use only quality olive oil and vinegar.

Ingredients

Directions

  1. Peel a cucumber and cut it into thin slices (2-3 mm). Add salt well and place on a paper towel to get moisture.
  2. Boil 2 eggs (for 10 minutes) and leave to cool. Peel them and cut them into 4 pieces.
  3. Peel the artichokes, leaving only the core. Rub them with halves of lemon so that they do not turn black.
  4. Cut the artichokes into very thin plastics. Sprinkle with lemon juice and leave.
  5. Wash the radishes and cut them into thin slices.
  6. Wash two green peppers and remove the seeds. Cut into thin slices.
  7. Wash two tomatoes. Cut in half and then each half into 4 pieces. Add a little salt and let stand.
  8. Peel and cut 2 onions into thin circles. Wash the celery and cut it into thin cubes.
  9. Wash the lettuce leaves, dry well, and tear.
  10. Peel a clove of garlic and rub it on the walls and bottom of the salad bowl.
  11. Spread layers of lettuce, tomato slices, then a layer of artichokes and peppers and a layer of onions on top.
  12. Mash the canned tuna and spread it over the entire surface
  13. Repeat the layers of lettuce, and place the remaining tuna and celery on top.
  14. Garnish the salad with four eggs.
  15. Cut the anchovy fillet in half and wrap each olive in it and spread it on top of the salad.
  16. Finely chop the basil leaves
  17. In a bowl, combine olive oil, wine vinegar, chopped basil leaves, and black pepper.
  18. The last touch. Season the salad with a little salt. Before serving, pour the dressing.

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