4 eggs, hard boiled and peeled
1/4 cup extra virgin olive oil
2 T red wine vinegar
salt and freshly ground pepper to taste
2 T extra virgin olive oil for suateing
2 cloves garlic, minced
8 oz. fresh mushrooms, sliced
1-15 oz. can cannellini beans, drained
1-6 oz. can tuna in olive oil, broken into small chunks
1 stalk celery with leaves, thinly sliced
1 stalk fennel, thinly sliced
6 green onions, sliced
1/2 red bell pepper, diced large
12 oil cured olives, pitted and cut in half
1/4 cup Italian parsley, chopped
2 tomatoes, cut into small wedges
Chop eggs very coarsly and put in a large salad bowl. In a small bowl combine the olive oil, vinegar, salt and pepper, mix well and set aside. In a small pan, heat the olive oil over medium heat, add the garlic, saute for about two minutes, add the mushrooms and saute for about three minutes, remove from heat and drain. Combine the cooled mushrooms and all remaining ingredients except tomatoes in the salad bowl, sprinkle dressing over and mix well. Transfer to a large serving platter, garnish with tomatoes and serve at room temperature.
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