- Green and red butterhead lettuce
- Red baby oak-leaf lettuce
- Lamb's lettuce (corn salad)
- Plum tomato (roma)
- White tuna
- Feta cheese
- Extra olive oil
- Balsamic vinegar
- Salt and pepper
Start poaching the eggs. When cooked allow them to cool while you prepare the rest of ingredients, as follows.
Separate cut and wash the lettuce leaves,spin or pat dry and mix them in a salad bowl.
Cut the tomato in medium slices and thinly slice the mushrooms. Add them to the salad bowl.
Cut the tuna and the cheese into cubes and add them to the salad bowl.
Serve with the eggs on the top of the salad.
Simply stir all the dressing ingredients and lightly pour over the salad just before serving.
I enjoyed this Spanish salad, close to the Mediterranean sea. I am sure you will too.