When you want to eat something fresh but nutritious that leaves us well satisfied, there is nothing like a good salad full of healthy ingredients. To make it a complete plate we can add quality proteins such as canned egg and fish, in this case fillets of anchovy of the Cantabrian. Green beans steal the spotlight from the classic lettuce to further enrich the recipe.
- Ingredients: 150 g round green beans, 10 cherry tomatoes, 2 eggs, 8 fillets of anchovy from the Cantabrian Sea, 2 tablespoons of small olives, 200 g of canned tuna or bonito, 2 tablespoons of extra virgin olive oil, 1/2 teaspoon of lemon juice, 1 teaspoon of Jerez vinegar, granulated garlic, black pepper and salt .
- Crafting: cook the eggs in cold water for 10-11 minutes and cool. Wash the green beans and tomatoes. Cut the beans and cook them in salted water for about 7 minutes, leaving them firm. Chop the tomatoes, peel the eggs and cut into quarters. Mix all the ingredients in a bowl. Prepare the dressing by beating the oil with the lemon juice, the vinegar and granulated garlic to taste. Season with salt and pepper and serve warm or cold.