Nicoise Salad

Ingredients

• 200 g fresh green beans
• Salt
• 200 g colorful cherry tomatoes
• 1 cucumber
• 1 red bell pepper
• 1 small red onion
• 100 g artichoke hearts (canned; drained weight)
• 30 g capers (jar; drained weight)
• 50 g olives (jar; drained weight)
• 150 g tuna in oil (canned)
• 200 g romaine lettuce
• 1 Garlic clove
• 4 tbsp olive oil
• 1 tbsp Lemon Juice
• 1 tsp Mustard
• Pepper
• 4 eggs

Instructions

1. 1.

   Trim, wash, halve the beans and cook them for 4–5 minutes in boiling salted water until firm. Immediately shock them in ice water to preserve their green color, then drain.

2. 2.

   Wash and halve the tomatoes. Peel, rinse, halve the cucumber lengthwise and slice into rounds. Wash, seed, and cut the bell pepper into strips. Peel the onion and slice thinly into rings. Drain the artichoke hearts, capers, olives, and tuna. Halve the artichoke hearts and break the tuna into bite‑sized pieces. Rinse the lettuce, dry it with a salad spinner, and tear into mouthfuls.

3. 3.

   For the dressing, peel and finely chop the garlic. Whisk or shake together olive oil, lemon juice, mustard, salt, and pepper in a small bowl or jar until creamy.

4. 4.

   Simultaneously boil the eggs for 7 minutes to achieve a soft‑set yolk. Shock them in cold water, peel, and quarter.

5. 5.

   Arrange lettuce on plates or a large platter. Top with beans, tomatoes, cucumber, bell pepper, onion rings, artichokes, tuna pieces, eggs, olives, and capers. Drizzle the dressing evenly over the Nicoise salad and serve.