Salad plate à la Nizza

Name: Salad plate à la Nizza
Cook time: 40 min
Total time: 40 min
Yield: 6
Ingredients: 750 g baby potatoes; 400 g green beans; 7-10 Tbsp Salt; 6 Eggs; 400 g Tomatoes; 1 Mini Romaine lettuce; 1 Vegetable Onion; 1 Cucumber; 1 can(s) (425 ml each) Artichoke Hearts; 2 tin(s) (185 g each) Tuna in olive oil; 6 Anchovy fillets; 100 g black olives; 1 collar Basil; 10 TABLESPOONS White wine vinegar; 7-10 Tbsp Pepper; 7-10 Tbsp Sugar; 10 TABLESPOONS Olive oil

AUTHOR
Kelley Price

DIFFICULTY
very easy

RATING

Enjoy like on the Côte d'Azur with olives, artichokes, tuna and egg. Clear advantage of this starter: You can make your own salad.

COOK TIME
40 mins

TOTAL TIME
40 mins

Ingredients

Servings: 6

750 g baby potatoes
400 g green beans
7-10 Tbsp Salt
6 Eggs
400 g Tomatoes
1 Mini Romaine lettuce
1 Vegetable Onion
1 Cucumber
1 can(s) (425 ml each) Artichoke Hearts
2 tin(s) (185 g each) Tuna in olive oil
6 Anchovy fillets
100 g black olives
1 collar Basil
10 TABLESPOONS White wine vinegar
7-10 Tbsp Pepper
7-10 Tbsp Sugar
10 TABLESPOONS Olive oil

Directions

1
Wash the potatoes and boil in water for about 20 minutes. Drain. Clean and wash the beans and cook them in boiling salted water for about 12 minutes. Quench cold and drain. Boil eggs hard. Quench cold, peel and let cool down.
2
Wash the tomatoes and cut them into pieces. Clean, wash and cut romaine lettuce into strips. Peel onion, cut into fine rings. Wash, clean, slice or cut the cucumber. Drain artichokes, cut in half. Drain tuna and pluck into large pieces with two forks. Rinse anchovies, dab dry and chop finely. Cut the eggs into slices. Arrange prepared ingredients and olives on a plate.
3
Wash the basil, cut into strips and sprinkle over the salad. Season vinegar with salt, pepper and 1 pinch of sugar. Embezzle oil. Drizzle vinaigrette over the salad.