How to make
Tear the iceberg with your fingers, place it in a large colander and wash it well under running water. Strain it.
Cut the tomato into pieces, the onion into thin crescents and the carrot and cucumber into thin long strips.
In the salad bowl, arrange the iceberg at the base and the rest of the vegetables in a fan-like shape according to your imagination.
Strain the tuna of the fat and liquid in the can. Spread them over both ends of the salad. Garnish with the asparagus, olives and pomegranate seeds.
For the dressing, mix the balsamic vinegar with the olive oil and salt. The quantities are according to your taste. Drizzle with this mixture and the balsamic reduction.
Serve with a glass of well-chilled white wine.
