Salad Nicoise

Ingredients for 4 servings:

• 2 cloves garlic
• 2 tbsp vinegar (white wine vinegar)
• 6 tbsp olive oil
• salt and pepper
• 120 g beans (princess beans)
• Salt
• 1 yellow bell pepper (200g)
• ½ cucumber(s)
• 4 m.-sized tomatoes
• 1 bunch of radishes
• 200 g tuna (in oil)
• 50 g anchovies (in oil)
• 2 tbsp capers
• 120 g mixed leaf salad (lettuce, frisee, radicchio)
• 3 stalks of parsley, flat
• 4 medium-sized eggs, hard-boiled
• 50 g olives, small black (stoned)

Instructions

Working time approx. 30 minutes; Total time approx. 30 minutes

For the vinaigrette, finely dice the garlic cloves and mix with the vinegar and olive oil. Season with salt and pepper and set aside. For the salad, trim and halve the beans and cook in boiling salted water for 3 minutes. Then rinse and drain well in a colander. Quarter the peppers lengthwise, remove the seeds and cut into large pieces. Cut the cucumber into 3-4 mm thick slices. Cut the tomatoes into wedges. Trim the radishes and cut them into thin slices. Drain the tuna well in a colander and roughly tear it apart. Drain the anchovies well in a colander and halve them diagonally. Peel the eggs and cut them into sixths lengthwise. Place everything on a platter with the olives, capers and cleaned lettuce. Pour the vinaigrette over the salad. Sprinkle with parsley leaves.