Nice express salad for Mother's Day

Ingredients

For 4 servings

• •4 4 Tomato(s)
• •1 1 Cucumber(s)
• •1 1 Green pepper(s)
• •0.5 0.5 Red onion(s)
• •8 8 Radius
• •4 4 Egg(s)
• •280 g 280 g Natural tuna can
• •8 8 Salt Anchovies
• •120 g 120 g Nice olives
• •200 g 200 g Canned green beans
• •200 g 200 g Heart(s) of artichoke in box
• •120 g 120 g Salad mesclun
• •12 12 Fresh basil leaf(s)
• •6 c. à soupe 6 tablespoons Tuna marinated with olive oil
• •2 c. à soupe 2 tablespoons Red wine vinegar
• •1 c. à café 1 Tbsp. Dijon Mustard
• •1 1 clove(s) Garlic cover(s)
• •Salt
• •Black pepper

Method

1. 1.Preparation of ingredients
2. 2.Start by thoroughly rinsing all fresh vegetables: tomatoes, cucumbers, peppers, radishes and mesclun salad. Cut the tomatoes into quarters, slice the cucumber, slice the green pepper and red onion. Cut the radishes into thin slices. Drain the green beans, the heart of the artichoke and the olives of Nice.
3. 3.Cooking eggs
4. 4.Place the eggs in a cold water pan and bring to a boil. Keep cooking for 9 minutes to get hard eggs. Then cool them under cold water, peel them gently and cut them into quarters or slices according to your preference.
5. 5.Preparation of dressing
6. 6.In a bowl, mix Dijon mustard, red wine vinegar, finely chopped garlic, salt and black pepper. Gradually add the marinated tuna to the olive oil while whisking, until you get a well-scented, homogeneous sauce. Reserve the vinaigrette fresh.
7. 7.Assembling the salad
8. 8.Set the mesclun nicely in a large dish or individual plates. Then spread the vegetables, green beans, artichoke hearts, crumbled tuna, hard eggs, rinsed anchovy fillets, olives, then sprinkle with fresh basil leaves.
9. 9.Seasoning and service
10. 10.Sprinkle the salad generously with the prepared dressing. Make sure to spread the sauce over each ingredient to reveal all the flavors. Serve immediately, so that the textures remain crisp and fresh, ideally accompanied by a good fresh bread.