After-work nicza salad

Name: After-work nicza salad
Cook time: 25 min
Total time: 25 min
Yield: 4
Ingredients: 300 g Frozen beans; 7-10 Tbsp salt, pepper; 4 Eggs; 4 Tomatoes; 1 can(s) (425 ml each) Artichoke Hearts; 1 Onion; 3 Stem/s Basil; 1 Garlic clove; 3 TABLESPOONS White wine vinegar; 6 TABLESPOONS Olive oil; 50 g black olives (without stone); 4 Anchovy fillets (glass)

AUTHOR
Billie Wagner

DIFFICULTY
very easy

RATING

COOK TIME
25 mins

TOTAL TIME
25 mins

Ingredients

Servings: 4

300 g Frozen beans
7-10 Tbsp salt, pepper
4 Eggs
4 Tomatoes
1 can(s) (425 ml each) Artichoke Hearts
1 Onion
3 Stem/s Basil
1 Garlic clove
3 TABLESPOONS White wine vinegar
6 TABLESPOONS Olive oil
50 g black olives (without stone)
4 Anchovy fillets (glass)

Directions

1
Cook the beans in boiling salted water for about 8 minutes, rinse and drain. Boil the eggs for about 6 minutes until they are waxy, quench, peel and halve them.
2
Wash the tomatoes and cut them into slices. Cut the artichokes into quarters. Peel onion, cut into rings. Wash basil, shake dry, remove leaves.
3
Peel garlic and chop finely. Mix with vinegar, salt and pepper, fold in oil. Mix prepared salad ingredients, olives and vinaigrette. Rinse any anchovies, dab dry and cut into pieces. Serve with baguette.