Round serving bowl25cm
- Wash the cucumber, halve lengthways and cut into slices. Wash and halve the tomatoes,
wash the radishes, clean and slice thinly. Separate the salad leaves, clean the romaine
lettuce and roughly divide into pieces. Wash and spin dry or let it drain well. Drain the tuna
fish well and separate into bite-sized pieces.
- For the dressing, peel the garlic clove and grate finely. Thoroughly stir the vinegar with
the mustard, salt and pepper until the salt has dissolved. Pour in the oil and beat with a whisk
to create a thick and creamy sauce. Stir in the garlic.
- Put the prepared ingredients with the olives in to a large salad bowl and mix in the dressing.
200 g red and yellow cherry tomatoes
1 bunch of radishes
Approx. 150 g mixed salad leaves (e.g. chicory, rocket, romaine, radicchio)
1 tin tuna fish in its own juice (approx. 200 g)
50 g black olives
1 garlic clove
3 tbsp. red wine vinegar
1 tbsp. Dijon mustard
Salt, freshly ground pepper
5-6 tbsp. olive oil