1 CURLY ENDIVE (CHICORY) 1/2 POUND (250g) STONED GREEN OLIVES 1 CLOVE OF GARLIC 1 TOMATO 1 ONION TARRAGON LEAVES 1 EGG 2 TABLESPOONS OF WHITE WINE VINEGAR 3 TABLESPOONS OF OLIVE OIL SMALL TIN OF TUNA (ABOUT 100g)
Boil the egg by placing it in cold salted water,
bring to the boil and simmer for 12 minutes.
Pour off the water and place the egg in cold water
to cool it down. The shell should peel off easily.
Leave the peeled egg to cool down.
Place the endive leaves in a bowl.
Chop the onion, tomato, peeled garlic clove.
Spread the onion, garlic and tomato on the endive
leaves with the olives and the tarragon.
The dressing : Remove the yolk from the egg and
grind it in a mortar with a pestle or a small bowl
with the back of a spoon !
Add the vinegar and olive oil in small quantities,
mixing as you go.
Pour the dressing over the salad.
Chop the egg white, flake the tuna and add them
on top of your salad..
Expand All Recipes
