Nice Salad

Ingredients

• 1 head romaine lettuce or iceberg lettuce
• 2 jars canned tuna in oil
• 4 hard‑boiled eggs
• black olives
• 300 g green beans
• 2 white onions
• 0.5 cucumber
• 4 large tomatoes
• olive oil (cold‑pressed)
• 1 lemon (juiced)
• Salt
• Pepper (freshly ground)
• 1 tsp Herbes de Provence

Instructions

1. 1.

   Remove the outer, tougher leaves from the romaine lettuce and wash the remaining leaves thoroughly; dry them in a salad spinner.

2. 2.

   Wash the green beans, trim their ends, and blanch them in plenty of boiling salted water for about 8–10 minutes. Drain and toss with 1 Tbsp olive oil, salt, and pepper.

3. 3.

   Peel the eggs and quarter them. Peel the onions and slice them into thin rings. Peel the cucumber, halve it, remove the seeds, and dice it into small cubes. Wash the tomatoes and cut them into wedges. Drain the tuna and break it up with a fork.

4. 4.

   Whisk together 8 Tbsp olive oil, lemon juice, Herbes de Provence, salt, and pepper to make a dressing. Arrange the lettuce leaves on plates. Top with tuna, cucumber, onion rings, eggs, beans, tomatoes, and olives. Drizzle with the salad dressing and serve. Fresh, crusty white bread pairs well.