Niçoise Salad

Ingredients

• 450 g baby potatoes
• 100 g green beans
• 4 eggs
• 2 romaine hearts
• 1 jar marinated artichoke hearts (about 420 g drained weight)
• 150 g cherry tomatoes
• 400 g canned tuna in water (2 cans)
• 150 g mixed olives
• 1 Red Onion
• 6 tbsp Olive oil
• 1 lemon
• 50 g anchovies (in oil)
• 0.5 bunch Parsley

Instructions

1. 1.

   Wash the potatoes and cook them in plenty of salted water for 15-20 minutes. While they are cooking, trim the green beans and add them to the pot during the last 4 minutes. Wash and halve the tomatoes; boil the eggs for 4 minutes until slightly soft, cool, peel, and set aside. Wash, trim, and cut the lettuce into bite‑sized pieces. Drain the artichoke hearts and roughly cube them. Drain the tuna and break it apart. Arrange the salad components decoratively on four plates, adding the halved eggs on top.

2. 2.

   For the dressing, wash and dry the lemon, grate its zest and squeeze out the juice; whisk with olive oil. Peel the onion, slice half into thin rings, finely chop the rest, and add to the lemon‑oil mixture. Wash, dry, and finely chop the parsley. Drain the anchovy fillets and also chop them; mix both into the dressing, season with salt and pepper, adding a little water if needed.

3. 3.

   Drizzle some dressing over the salad and serve the remainder in small bowls on the side.