Prep time: 5 minutes
2 romaine hearts, roughly chopped or torn
4 hard boiled eggs, quartered *
4-5 new potatoes, boiled and halved *
7oz/190g tuna ( I used Alleggia solid tuna packed in olive oil)
Grilled marinated artichoke hearts, quartered (I used Alleggia, once you try these, you’ll never want anything else)
Handful of pitted Kalamata olives
½ English cucumber, cut into chunks
Italian salami, julienned (this time I used spicy Calabrese)
3-4 Sun dried tomatoes, sliced (I like ones that are packed in oil)
Red onion, sliced (as much or as little as you like)
Fresh Parmesan cheese, coarsely grated
2 cloves of garlic, minced
Oil from the tuna plus extra virgin olive oil to equal ¼ cup
¼ cup white wine vinegar
1-2 tsp Worcestershire sauce
Freshly ground black pepper & sea salt to taste
1. *Make sure to boil the potatoes and eggs earlier in the day if you want them to be cold for the salad. Although, boiling them for 20 minutes and serving them while they're hot is a delicious alternative.
2. Combine all the dressing ingredients in a small bowl.
3. Add the rest of the ingredients, to a large serving bowl, add the dressing, toss, taste for seasoning and serve.
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