Salad Niçoise

Ingredients for 4 servings:

• 10 m.-sized tomatoes
• 3 eggs, hard-boiled
• 12 anchovy fillets, marinated in oil
• 12 anchovy fillets, rolled, filled with capers
• 300 g tuna, natural
• 1 cucumber(s)
• 2 bell peppers, green
• 1 large onion(s), mild
• 200 g beans, green, young
• 100 g olives, black
• 6 tbsp olive oil
• 2 tbsp red wine vinegar
• 6 fresh basil leaves, chopped
• 1 garlic clove(s)
• Salt
• Salt and pepper, black, freshly ground

Instructions

Working time approx. 40 minutes; Total time approx. 40 minutes

Salade Niçoise – prepared in the Béziers region

Wash, trim, and break the green beans into pieces. Cook in a little salted water until al dente. Wash and quarter the tomatoes, then season with salt once on a chopping board. Peel and quarter the eggs. Cut the anchovy fillets into 3 to 4 pieces, and let the anchovy fillet rolls drain. Shred the tuna with a fork. Peel the cucumber and cut into thin slices. Clean, wash, and thinly slice the bell peppers. Peel and halve the onion, then slice it into thin rings. Peel and halve the garlic clove, and use the halves to grate a shallow bowl. Combine all ingredients except the tomatoes and eggs in the bowl. Mix together a vinaigrette of olive oil, chopped basil, a little vinegar, salt, and pepper, and drizzle over the salad. Season the tomatoes with salt and place it on the salad with the eggs. Let it marinate in the refrigerator before serving. Serve with fresh baguette on summer evenings for a complete meal.