This salad is a fantastic savory experience, and with the addition of "Balsamic Vinegar", none of the flavors get too loud, and leave a fantastic aftertaste. A great appetizer.
1) Hard boil the eggs (I place eggs into boiling water for 7 - 8 minutes - use what works for you).
2) In another pot, add the beans to boiling water, and cook for 7 - 8 minutes.
3) Get a nice concave bowl to serve the salad.
4) Chop the lettuce the way you like it.
5) Place the lettuce in the bowl, creating a bed for all the other ingredients.
6) When the eggs and beans are done, drain the water from both
7) Pour cold water over the eggs to facilitate the removal of the shell with ease, leave them to stand for a minute or two in the cold water.
8) Place the beans over the lettuce, spreading them out for presentation.
9) Open the can of tuna, drain, and place on top of the beans, preferably in the middle for presentation.
10) Peel the eggs, then slice the eggs into quarters.
11) Place the eggs around the tuna, resting on the bed of green beans and lettuce for presentation.
12) Drizzle the entire salad with olive oil, and balsamic vinegar. Use a spiral pour to evenly coat the salad.
First, make sure you pick the right lettuce. Half a head of "Iceberg" works, or two heads of "Little Gem" lettuce (which is a miniature Cos / Romaine lettuce), or around 4 - 5 leaves of full size "Cos" / "Romaine" lettuce.
Next, pick a common variety of "Green Beans" for this salad. If they aren't already trimmed and ready to go, trim the ends. The beans go with the flow nicely, so don't worry about having too much or too little - start out with 1 cup, and see how that tastes.
Divide the ingredients for this salad among two small plates, and create two "mini starter salads".
The amount of "Balsamic Vinegar" and "Olive oil" in the ingredients list is an advisory. You may prefer less or more, so use my amounts as a guideline. I highly recommend gently drizzling the oil and vinegar straight from the bottle to give everything a nice even coating.
Finally, avoid adding salt, since the salty fish should be enough to create all the savory flavor you need for this salad; however, if the fish you use does not have salt, then consider adding some to the fish.
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|Serving Size: 1 Serving (11g)|
|Recipe Makes: 4 Servings|
|Calories from Fat: 11 (55%)|
|Amt Per Serving||% DV|
|Total Fat 1.3g||2 %|
|Saturated Fat 0.2g||1 %|
|Monounsaturated Fat 0.9g|
|Polyunsanturated Fat 0.1g|
|Cholesterol 0mg||0 %|
|Sodium 2.3mg||0 %|
|Potassium 11.1mg||0 %|
|Total Carbohydrate 1.7g||0 %|
|Dietary Fiber 0g||0 %|
|Sugars, other 1.7g|
|Protein 0g||0 %|
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Calories per serving: 20
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