C
clara
Guest
Ingredients:
2 cups potatoes, diced
2 cups green beans
1/2 cup vinegar
1 tsp. lemon juice
salt, pepper & sugar to taste
1/4 tsp. dry mustard
1 clove garlic, finely chopped
1/4 cup olive oil
1 cup onion, diced
2 pcs. large tomatoes, quartered
1 cup tuna chunks
lettuce leaves
10 pcs. black olives
10 pcs. green olives
10 pcs. anchovy fillet
bacon bits
Directions:
Boil potatoes in salted water until tender. Blanch the green beans then plunge in cold water. Set aside.
Prepare French Dressing:
In a bowl, combine vinegar, lemon juice, salt, pepper, sugar, mustard and garlic. Beat with a whisk until blended. Add the olive oil and beat again to blend.
In a separate bowl, combine potatoes, green beans, onions, tomatoes and tuna. Toss gently with dressing.
Arrange lettuce leaves on salad bowl. Place the salad and garnish with olives and anchovies.
2 cups potatoes, diced
2 cups green beans
1/2 cup vinegar
1 tsp. lemon juice
salt, pepper & sugar to taste
1/4 tsp. dry mustard
1 clove garlic, finely chopped
1/4 cup olive oil
1 cup onion, diced
2 pcs. large tomatoes, quartered
1 cup tuna chunks
lettuce leaves
10 pcs. black olives
10 pcs. green olives
10 pcs. anchovy fillet
bacon bits
Directions:
Boil potatoes in salted water until tender. Blanch the green beans then plunge in cold water. Set aside.
Prepare French Dressing:
In a bowl, combine vinegar, lemon juice, salt, pepper, sugar, mustard and garlic. Beat with a whisk until blended. Add the olive oil and beat again to blend.
In a separate bowl, combine potatoes, green beans, onions, tomatoes and tuna. Toss gently with dressing.
Arrange lettuce leaves on salad bowl. Place the salad and garnish with olives and anchovies.