John Myers
Ingredients for 4 servings:
- 1 oak leaf lettuce, the heart of it
- 200 g potatoes, waxy
- 150 g green beans
- 4 tomatoes
- 1 onion(s), red
- 1 can of tuna
- 16 anchovy fillet(s) , marinated in oil
- 8 radishes
- Balsamic vinegar
- White wine vinegar or apple cider vinegar
- olive oil
- salt and pepper
Instructions
Working time approx. 25 minutes; Rest time approx. 2 hours; Cooking/baking time approx. 20 minutes; Total time approx. 2 hours 45 minutes
Nicoise salad
Boil the potatoes in their skins, peel, and let cool. Bring water to a boil, soak the tomatoes for about 10 seconds, remove them, make a small incision, and peel off the skin. Halve them and deseed them with a spoon. Add salt to the boiling water and cook the beans until crisp. Cool in ice water and then drain well. Peel the onion and slice into rings. Mix the vinegar, oil, salt, and pepper to make a vinaigrette. Add the onion rings, sliced potatoes and radishes, sliced tomatoes, beans, lettuce leaves, and shredded tuna, and mix. Serve on plates and arrange the anchovy fillets decoratively on top.
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