Salade nicoise

Name: Salade nicoise
Cook time: 1 h
Total time: 1 h
Yield: 6
Ingredients: 500 g small new potatoes; 300 g green beans; 7-10 Tbsp salt and pepper; 7-10 Tbsp Sugar; 4 Eggs; 1 can(s) (425 ml) Artichoke Hearts; 2 tin(s) (185 g each) Tuna fillet without oil; 5–6 Anchovy fillets (glass); 3 Tomatoes; 1 small yellow and red peppers; 2 Mini Roman salads; 8 TABLESPOONS White wine vinegar; 8 TABLESPOONS good olive oil; 100 g black olives (with stone)

AUTHOR
Janie Gentry

DIFFICULTY
very easy

RATING

COOK TIME
60 mins

TOTAL TIME
60 mins

Ingredients

Servings: 6

500 g small new potatoes
300 g green beans
7-10 Tbsp salt and pepper
7-10 Tbsp Sugar
4 Eggs
1 can(s) (425 ml) Artichoke Hearts
2 tin(s) (185 g each) Tuna fillet without oil
5–6 Anchovy fillets (glass)
3 Tomatoes
1 small yellow and red peppers
2 Mini Roman salads
8 TABLESPOONS White wine vinegar
8 TABLESPOONS good olive oil
100 g black olives (with stone)

Directions

1
Wash the potatoes thoroughly, scrubbing the skin with a vegetable brush if necessary. Cover and cook in water for about 20 minutes. In the meantime, wash and clean the beans, cover them and cook them for about 10 minutes in slightly boiling salted water until al dente.
2
Boil eggs hard for 8-10 minutes.
3
Drain the beans, quench briefly with cold water and let them drain. Quench the eggs, drain the potatoes. Let everything cool down.
4
Drain the artichokes and cut into slices. Drain the tuna and pluck a little. Rinse anchovies, dab dry and cut into large pieces.
5
Wash and slice the tomatoes. Clean, wash and cut the peppers into thin strips. Clean, wash and spin dry lettuce and pluck into pieces. Peel eggs and cut into eighths.
6
Cut the potatoes into slices.
7
For the vinaigrette, mix vinegar with salt, pepper and 1 pinch of sugar. Fold in the oil. Mix all ingredients except the eggs with the vinaigrette. Serve the salad with the ice creams. Baguette tastes good with it.