one. Boil a pot of water and carefully place the eggs in it. Cook them in about 9 minutes. Refresh them under cold water and clean.
2. Toss the anchovy fillets and garlic with the lemon juice, parsley and olive oil for a smooth vinaigrette. Season with pepper.
3. Cut the toasted bread into small pieces. Heat some oil in a skillet over medium heat and toast the bread for a few minutes until it is crispy. Season with pepper and salt.
four. Separate small gemstone leaves and arrange them on plates. Garnish with tuna, olives, boiled eggs, cucumber and tomato.
5. Drizzle with vinaigrette and sprinkle with croutons. Serve immediately.
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