Provençal salad

Ingredients for 4 servings:

• 1 head of lettuce (Lollo Bianco, green, curly)
• 1 bell pepper(s), green
• 1 bell pepper(s), yellow
• 1 bell pepper(s), red
• 1 bunch of spring onions
• 4 tomatoes
• 2 eggs (hard boiled)
• 1 can of tuna (use good quality – without oil)
• 1 can of anchovies
• 1 small jar of olives
• 1 garlic clove(s)
• 1 pinch(s) of sugar
• 3 tbsp mustard (medium hot)
• 5 tbsp vinegar, red wine
• 5 tbsp vinegar, white wine
• 1 shot of balsamic vinegar
• olive oil
• Basil, for the dressing

Instructions

Working time approx. 30 minutes; Total time approx. 30 minutes

very filling, also as a main meal

Line a large salad bowl with a few Lollo Bianco leaves. Boil the eggs for 10 minutes. Meanwhile, clean the bell peppers and tomatoes and cut them into small pieces. Use only the white part of the spring onions and cut them into fine rings. Dressing: Mix 2 crushed garlic cloves with about 3 tablespoons of mustard. Add 5 tablespoons of red wine vinegar and 5 tablespoons of white wine vinegar and a good splash of balsamic vinegar. Add some basil, if desired. Mix everything together well. Only at the very end, add the olive oil in a thin stream, stirring until the dressing reaches a nice consistency. Salt and pepper are NOT necessary for seasoning, as the anchovies are salty enough! Mix the prepared bell peppers and tomatoes and the lettuce leaves, torn into bite-sized pieces, and add to the bowl. Tear the tuna apart a bit with a fork and scatter it on top. Then place the anchovies on top and pour the dressing over it. Carefully fold everything in. Finally, arrange the quartered eggs and olives decoratively on top. Serve with baguette.