Ingredients
- 1 egg
- 28 g turnip
- 70 g fresh green beans
- 1 tbsp olive oil
- ½ finely chopped garlic clove (optional)
- 70 g baby gem lettuce or Romaine lettuce
- 28 g cherry tomatoes
- 28 g red onion
- 170 g tuna in water
- 28 g (50 ml) olives
- salt and pepper
Dressing
- ¼ tbsp Dijon mustard
- 1 tbsp small capers
- 7 g anchovies
- 40 ml water
- 40 ml mayonnaise
- ½ tbsp fresh parsley
- ½ tbsp lemon juice, the juice
Instructions
1. Combine all the dressing ingredients using a mixer or immersion blender until creamy, then set aside.
2. Boil the eggs according to your preference, whether soft or hard-boiled. Once cooked, transfer them to ice-cold water to ease peeling, then slice them into wedges.
3. Peel and chop the turnips into 1/2" (1.5cm) pieces. Wash and trim the green beans, then parboil both separately in lightly salted water for 5 minutes. Rinse them in cold water afterward.
4. In a skillet over medium-high heat, fry the green beans in butter or olive oil along with finely chopped garlic. Season with salt and pepper.
5. Arrange lettuce on a serving plate or individual plates. Top with tomatoes, onion, drained tuna, eggs, beans, olives, and turnip. Serve with the prepared dressing on the side.
759 kcal
Nutrition
NET CARBS
10g
6%