Summer Salad

For the summer salad peel potatoes, kohlrabi, carrots and round white radish and cut into strips or slices.

Clean the radishes, cut them into small pieces and cook them together with the rest of the vegetables in the vegetable soup until al dente.

In the meantime, cut romaine lettuce and celery with greens into bite-sized pieces. Remove stalk from chicory and cut into quarters lengthwise, cut tomatoes into quarters as well.

For the marinade, mix all ingredients and mix with the lukewarm cooked vegetables and raw lettuce. At the end, add some tuna and fresh basil leaves on the lettuce and serve.

Preparation Tip:

The quantities for this summer salad can be varied as you like, depending on the market and your taste, it should just be a mix of crunchy, raw and cooked ingredients.

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