How to make
Wash and lightly dry the salad leaves. Use thick kitchen paper for this purpose, so that nothings sticks to the leaves (or you can just leave them to drain well).
Season with salt, olive oil and a little balsamic vinegar and place them in the center of a large serving plate or salad bowl. Place the tuna, strained of the fat and liquid from the tin, on top.
Place the asparagus and the anchovy fillets on it.
Arrange the tomato and egg (cut into quarters) on the side.
Drizzle with more olive oil, salt and vinegar and finish off with a drizzle of the balsamic reduction.
Classic, perfectly combined flavors and an easy salad, suitable for the company of a glass of white wine during the summer months.
Enjoy your meal!
