This salad has a huge variety of flavors. A typical dish of Provence (a region that borders Italy), where you can feel the influence of Mediterranean cuisine.
For this salad, it is important to use only quality olive oil and vinegar.
200 g Cucumbers
2 pcs Eggs
4 pcs Fresh artichokes (optional)
1 pc Lemon
150 g Radishes
2 pieces of green peppers
2 pcs Red tomatoes
2 pcs Bulbs
50 g Celery
1 piece Mix of salads
1 clove of garlic
150 g Canned tuna in olive oil
8 pcs Anchovies (in olive oil)
16 pcs Olives
1 piece Sprig of basil
50 ml of wine vinegar
150 ml of olive oil
Salt, black pepper to taste
1 Peel a cucumber and cut it into thin slices (2-3mm). 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 parts.
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 more pieces. Add a little salt and leave to 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 them.
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, layout the remaining tuna and celery on top.
14 Garnish the salad with four eggs.
15 Cut the anchovy fillet in half and wrap it around each olive 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.
You can use different types of salad for this recipe. Black olives are also best. Artichokes are usually used raw and finely chopped, but canned as well.
