Summer salad

Ingredients for 4 servings:

• 3 stalk(s) Celery
• 1 bell pepper(s), orange
• 2 m.-sized onion(s)
• 1 can of corn
• 2 cans of tuna, in its own juice
• 2 m.-sized onion(s)
• 10 m.-sized gherkins (I use hot ones)
• 3 eggs, size L, hard-boiled
• 1 apple, sour
• 10 small cocktail tomatoes
• 6 tbsp olive oil
• 2 tbsp Balsamic vinegar bianco
• 1 tbsp vinegar, pomegranate balsamic
• 1 tsp Dijon mustard with honey
• Parsley, fresh, finely chopped
• Chives, fresh, finely chopped
• pinch(s) salt and pepper, mixed from the mill
• 1 tsp honey, liquid
• 1 dashes Worcestershire sauce

Instructions

Working time approx. 30 minutes; Rest time approx. 15 minutes; Total time approx. 45 minutes

colorful and fruity fresh with tuna

De-string the celery and cut into small cubes. Drain the corn and tuna through a sieve. Dice the bell peppers, onions, gherkins, eggs, and apple. Quarter the cherry tomatoes. For the vinaigrette, combine the balsamic bianco and pomegranate balsamic vinegar with Dijon honey mustard, parsley and chives, salt and pepper, a little honey, and Worcestershire sauce. Add the olive oil and whisk with a spoon until the vinaigrette is slightly emulsified. Mix all ingredients thoroughly and let it chill for about 15 minutes. The salad doesn’t taste as good at room temperature or too cold as it does slightly chilled! Served with a baguette, this serves four people as a light main course on warm summer evenings (for frugal eaters).