Provençal salad
This light, colorful salad works just as well for a celebration as for an everyday breakfast.
CookingCooking
20 minutes
Total
20 minutes
INGREDIENTS
Adjust servings in the full version
original yield — 4 servings
lettuce (or other lettuce)
0.5 head
canned artichokes
100 g
tomatoes
4
black olives
20
boiled eggs
4
garlic (pass through a press)
1 clove
capers
2 tbsp
white wine vinegar
4 tbsp
olive oil
6 tbsp
salt (to taste)
INSTRUCTIONS
Sauce
01
First prepare the sauce. Remove the yolks from 2 eggs. Peel and chop the garlic. Mix the yolks, garlic, vinegar and olive oil. Season with salt and pepper and set aside.
Salad
02
Wash the lettuce leaves, dry them and tear them coarsely with your hands. Wash the tomatoes and cut into slices.
03
Combine tomatoes, artichokes, olives and lettuce in a bowl. Mix carefully, add sauce and serve on plates.
04
Cut the remaining eggs into slices and decorate the salad with them.