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ingredients:


4 pcs eggs 2 pieces of fennel, whole
8 pc anchovies, canned in
3 bottle (s) tuna in oil, à 115 g
1 pc onion, fresh
16 pcs cocktail tomato (s)
100g rocket
1 handful of basil leaves
2 pieces of fennel, whole
8 pc anchovies, canned in
3 bottle (s) tuna in oil, à 115 g
1 pc onion, fresh
16 pcs cocktail tomato (s)
100g rocket
1 handful of basil leaves

0.5 dl olive oil
0.5 pc lemon (s), juice
salt and freshly ground white pepper
1 kg broad beans, is about 2.5 cup shelled beans


cooking:


Tuna in a bit larger pieces of olive oil is the most tasty salad. There are green label tuna (MSCs) in a jar that is caught on the hook.

1st Boil water in a saucepan. Add the eggs gently into the simmering water and cook for 8minutes. Rinse in cold water and peel the eggs.

2nd Peel and finely chop the garlic. Mix olive oil, lemon juice and garlic, season with salt and pepper. Add a few basil leaves iturivna.

3rd Break up bondbönsskidorna and pick out the beans. Boil them in salted water for about 7 minutes. Rinse in cold water, peel it up a little leathery skin and PLOP out of the green bean.
Put them in a large bowl and pour over the dressing.

4th Rinse and trim the fennel, please let as much as possible of fennel dill remain. Cut the fennel as thinly as you can with a sharp knife. Mix fennel with broad beans and let marinate for a while.

5th Halve lengthwise anchovies and mix with beans and fennel.

6th Cut the onion into thin rings. Cut the tomatoes into halves. Wash the rocket and shake it dry. Open the tuna cans. Divide the eggs into halves. Arrange all ingredients for the salad on a platter,
garnish with ägghalvor and garnish with basil leaves.