Yield: 1
| Measure | Ingredient |
|---|---|
| 1 | head of romaine lettuce |
| 4 | potatoes (optional |
| 4 | eggs |
| 1 can | of tuna in olive oil |
| 4 | tomatoes |
| 12 | artichoke hearts |
| 20 | olives |
| 250 grams | white asparagus |
| 6 tablespoons | olive oil |
| 1 tablespoon | lemon juice |
| salt & pepper |
Boil potatoes in salted water. Peel and dice.
Hard boil eggs. Drain tuna fish. Cut tomatoes and eggs into halves. Cook asparagus in salted water. (Preserved ones may be used if fresh stalks are not available.) Wash and dry lettuce. Put all ingredients into salad bowl.
Make a dressing with Romulo Extra Virgin Olive Oil, mixing well with lemon juice, salt and pepper. Sprinkle on the salad and garnish with eggs, tomatoes, and asparagus.
Drain tuna fish.
Cut tomatoes and eggs into halves.
Wash and dry lettuce.
Put all ingredients into salad bowl.
Make a dressing with Romulo Extra Virgin Olive Oil, mixing well with lemon juice, salt and pepper.
Sprinkle on the salad and garnish with eggs, tomatoes, artichoke hearts and asparagus.
These crunchy treats are great for breakfast or as a dessert. They are best served right away, but they can be frozen and reheated in a toaster.
Buen Provecho!
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