Easy, healthy and delicious Nishua salad!
Components
- 1 lettuce
- 1 iceberg
- 200 gr. fresh BEANS
- 1 medium onion, cut into very thin slices
- 4 medium tomatoes, cut into thick slices
- 4 medium potatoes boiled and cut into cubes
- 4 boiled eggs and cut into quarters
- 2 tbsp. capers
- 200 gr. canned tuna (in olive oil or water), drained
For the croutons
- 4-5 slices of bread with yeast cut into small cubes
- 4 and others olive oil
- 2 sk. chopped garlic
- Salt
- Pepper
For the dressing
- 6 anchovies filleted and drained
- 4 and others olive oil
- 1 wp mustard
- 6 tbsp. balsamic vinegar
- 1 clove of grated garlic
- Salt
- Pepper
Execution method
For the croutons
- Preheat the oven to 180 degrees.
- In a bowl, mix the olive oil with the garlic well.
- Add the bread cubes to the garlic oil, add thyme, salt and pepper and mix.
- Saute the croutons in a non-stick pan for 2-3 minutes, until golden. Then, in a pan with oil paste, bake for about 15 minutes, until crispy.
- Transfer them to kitchen paper and let them drain and cool.
For the dressing
- Put all the ingredients for the dressing in the mixer with the knives and beat them until it becomes a smooth, thick sauce. Set aside.
For serving
- Peel a squash, grate it and boil it in a saucepan of salted water for 10 minutes until crispy.
- Drain them, take them out in a bowl with cold water, to stop their boiling and drain again very well.
- Peel the lettuce and iceberg, cut them into chunks and put them in a large bowl.
- Then add the onion, potatoes, tomatoes, green beans, capers, croutons and tuna.
- Pour over the dressing, mix gently and garnish with the eggs.