Niçoise salad

Ingredients for 2 servings:

• 1 jar tuna in olive oil
• 4 small potatoes, waxy, cooked with skin
• 4 small tomatoes
• 1 romaine lettuce
• 100 g beans, green, cooked
• 1 onion(s), red
• ½ bell pepper(s), red
• 3 eggs, soft-boiled
• 4 anchovy fillets
• e.g. Kalamata olives
• 3 tbsp Dijon mustard
• 2 tbsp white wine vinegar
• 100 ml olive oil
• salt and pepper
• Parsley, flat

Instructions

Working time approx. 45 minutes; Total time approx. 45 minutes

Peel the potatoes while still lukewarm and cut into small pieces. Cut the beans into roughly 3-4 cm pieces. Halve the small tomatoes. Cut the peppers lengthwise and into squares. Slice the onion into rings. Tear up the lettuce. Wash the anchovy fillets and pat dry. Pat the tuna dry and cut into large pieces. For the vinaigrette, combine the mustard, vinegar, olive oil, salt, and pepper and whisk until smooth. In a deep dish, arrange the lettuce, tomatoes, peppers, potatoes, beans, and anchovies on top. Place the tuna on top, then the onions over it. Place the halved soft-boiled eggs next to it. Sprinkle with olives, if desired. Finally, spread the vinaigrette over the lettuce and sprinkle with parsley.