Nice salad

Name: Nice salad
Cook time: 40 min
Total time: 40 min
Yield: 4
Ingredients: 1 red onion (about 80 g); 3 Stem(s) Basil; 6 TABLESPOONS White wine vinegar; 7-10 Tbsp Salt; 7-10 Tbsp Pepper; 7-10 Tbsp Sugar; 6 TABLESPOONS Olive oil; 4 Eggs (size M); 200 g French beans; 200 g Cutting beans; 1 (approx. 250 g) red pepper; 1/2 (approx. 150 g) Head Lollo bianco; 100 g Rocket; 1 glass (156 ml) black olives; 1 can(s) (370 ml) Artichoke Hearts; 1 tin(s) (185 g) Tuna fillets in their own juice, cut

AUTHOR
Leta Marks

DIFFICULTY
easy

RATING

COOK TIME
40 mins

TOTAL TIME
40 mins

Ingredients

Servings: 4

1 red onion (about 80 g)
3 Stem(s) Basil
6 TABLESPOONS White wine vinegar
7-10 Tbsp Salt
7-10 Tbsp Pepper
7-10 Tbsp Sugar
6 TABLESPOONS Olive oil
4 Eggs (size M)
200 g French beans
200 g Cutting beans
1 (approx. 250 g) red pepper
1/2 (approx. 150 g) Head Lollo bianco
100 g Rocket
1 glass (156 ml) black olives
1 can(s) (370 ml) Artichoke Hearts
1 tin(s) (185 g) Tuna fillets in their own juice, cut

Directions

1
Peel and finely chop the onion. Wash basil, dab dry, chop finely. Mix onion, basil and vinegar, season with salt, pepper and sugar. Beat the oil with a whisk.
2
Boil the eggs hard for about 9 minutes. Wash, clean and chop the beans. Cook in boiling salted water for about 10 minutes. Clean, wash and cut the peppers into strips. Clean, wash and dry the salad.
3
Pluck the salad leaves finely. Drain bean water. Rinse beans with cold water and let them cool down. Peel the eggs and cut into slices. Drain olives and artichokes. Cut artichokes into quarters.
4
Drain the tuna, chop it lightly. Mix all ingredients and marinate with the vinaigrette.