Mixed Salad with Eggs, Olives and Anchovies

Ingredients

• 4 tomatoes
• 2 Bell peppers
• 0.5 cucumber
• 300 g green beans
• Salt
• 1 onion
• 1 Garlic clove
• 2 hard boiled eggs
• 2 tbsp wine vinegar
• 0.5 tsp mustard
• 5 tbsp vegetable broth
• 2 tbsp olive oil
• Salt
• pepper (from grinder)
• 40 g anchovies (in glass, salted)
• 40 g Black olives

Instructions

1. 1.

   Wash the tomatoes and quarter them. Wash the bell pepper, clean it, halve it, remove seeds, peel off the white lining and cut into strips. Wash the cucumber, clean it and cut into bite‑sized pieces. Wash the green beans, trim ends, halve or third them and cook in boiling salted water for 10 minutes, drain, shock in cold water and let drain. Peel the onion and slice into thin rings. Peel the garlic clove and halve it. Peel the eggs and quarter them.

2. 2.

   For the dressing whisk together the vinegar with mustard, vegetable broth and oil, then season with salt and pepper.

3. 3.

   Mix the vegetables and dressing, distribute onto plates. Rinse the anchovy fillets under cold water and pat dry. Arrange them with olives and egg quarters on the salad and serve immediately.