A refreshing salad made with lettuce, tuna belly, arugula, escarole, lamb's lettuce, eggs, carrot, cucumber, celery, red bell pepper, parsley, and dressed with a flavorful chopped egg vinaigrette.
- 100 grams of lettuce
- 100 grams of tuna belly
- 80 grams of arugula
- 100 grams of escarole
- 80 grams of lamb's lettuce
- 2 eggs
- 1 carrot
- 1 cucumber
- 1 celery stalk
- red bell pepper
- 2 sprigs of parsley
- salt
- black pepper
- olive oil
- sherry vinegar
Boil the eggs for 8 minutes in salted water. Drain, let them cool, and peel them. Wash and drain the lettuce leaves.
Drain the tuna belly. Scrape and cut the carrot into strips. Wash and cut the cucumber and celery into the same size. Wash and cut the bell pepper into thin sticks. Wash and chop the parsley. Mix all the vegetables with the tuna belly.
Chop the hard-boiled eggs, put them in a bowl, and add 1 dl of olive oil, 2 tablespoons of sherry vinegar, parsley, salt, and black pepper. Mix well.
Arrange the lettuce leaves on plates, distribute the mixture of vegetables and tuna belly, and serve dressed with the chopped egg vinaigrette.