Salad Nicoise

Ingredients for 4 servings:

• 4 tomatoes, quartered
• 1 cucumber(s), peeled, thinly sliced
• 2 eggs, hard-boiled, quartered
• 2 bulb(s), white, fine gills
• 1 bell pepper(s), green, peeled, in rings
• 8 anchovy fillets in oil
• 200 g tuna in olive oil
• 1 handful of black olives
• 1 clove(s) garlic
• 1 dl olive oil
• 1 tbsp red wine vinegar
• salt and pepper
• 4 basil leaves

Instructions

Working time approx. 20 minutes; Rest time approx. 30 minutes; Total time approx. 50 minutes

Sprinkle a plate thinly with salt, place the cucumber slices on it for about 30 minutes to drain, turning occasionally. Quarter the tomatoes and hard-boiled eggs, slice the bell peppers into thin rings, cut the anchovies into small pieces, chop the tuna, and slice the onions into thin slices. Rub the salad bowl clean with the garlic clove. Drain the tomatoes and cucumber slices and add them to the salad bowl alternately with the other ingredients. Whisk the dressing together with a little salt and plenty of pepper. Finely tear the basil leaves and add them to the salad before the dressing. This is the original version, championed by the mayor of Nice. Often, either tuna or anchovies are added. Many people omit the vinegar from the dressing.