French salad (3)
Instructions
In a large bowl mix the boiled potatoes, parsley, olives, onion, tuna and boiled corn.
Keep in the refrigerator at least 3 hours.
Meanwhile, in a small bowl, prepare the vinaigrette.
Dress the salad with the emulsion and garnish with egg, tomatoes, capers and anchovies.
Ingredients and dosing for 4 persons
- 200 g of potato
- 3 cuor di bue tomatoes
- 100 g of chopped parsley
- 100 g of pitted green olives
- 1/2 red onion finely sliced
- 2 tuna big boxes
- 200 g of corn
- 200 g of vinaigrette (oil, lemon and salt, beaten together)
- 3 hard-boiled eggs cut in quarters
- 1 tablespoon of capers
- 5 anchovy fillets, chopped