SELATA TOUNSYA HELIKS (MIXED TUNISIAN SALAD)

Recipe of the chef of the restaurant “Le Mrabet”.

250 g tomatoes
200 g green peppers
200 g cucumbers
50 g parsley
50 g celery
50 g black olives
50 g anchovy fillets
1 ripe onion
1 apple
2 eggs
4 tablespoons oil
2 tablespoons vinegar
˝ teaspoon ground black pepper
fine salt to taste

Slice and seed a few firm tomatoes. Peel a ripe onion and cut into regular
slices; transform the slices into rings. Seed the peppers and cut into
slices. Cut the cucumbers into fine slices. Core the apple with an apple
corer and cut into thin slices.
Hard-boil two eggs and slice them. Remove the yolks and chop into small
pieces. Stone the olives. Pick over and chop the parsley and celery. Clean,
peel and cut the salted anchovy fillets into small pieces. mix the oil, the
vinegar and the ground pepper. Add salt, then taste.
To serve: line the vegetable slices, the apple slices and the egg slices on
a serving dish. Sprinkle with the pieces of anchovy and egg yolks as well as
the chopped parsley and celery. decorate the salad with olives, sprinkle
with vinegar and serve.

Serves 4.

country : Tunisia
course : salad

source : Tunisian Gastronomy / Mohamed Kouki