Nizza Salad

Ingredients

• 250 g small potatoes (firm-cooking)
• 250 g green beans
• 2 sprigs bean herb
• 1 Red Onion
• 200 g tomatoes
• 1 green bell pepper
• 0.5 cucumber
• 4 tbsp black olives
• 12 sardine fillets
• 200 g tuna
• 1 small romaine lettuce
• Basil
• 2 hard-boiled eggs
• 6 tbsp Olive oil
• 2 tbsp lemon juice
• 2 Garlic cloves
• Salt
• Pepper

Instructions

1. 1.

   Wash potatoes, cook with skins in salted water until tender, peel and cut into strips. Rinse beans, trim ends, and boil in salted water with bean herb for 6-8 minutes until al dente. Drain and rinse with cold water. Peel onion, quarter it, and slice thinly. Wash tomatoes, cut into wedges, removing stems.

2. 2.

   Wash bell pepper, trim, and slice thinly. Peel cucumber, halve lengthwise, remove seeds with a spoon, and slice thinly. Drain olives and sardines. Rinse tuna, pat dry, and cut into strips. Briefly sauté in 2 tbsp olive oil.

3. 3.

   Season with salt and pepper. Clean romaine lettuce, wash, dry, and tear into bite-sized pieces. Gently combine all ingredients except tuna. Slice hard-boiled eggs and scatter over the salad along with tuna. Mix remaining olive oil and lemon juice. Peel garlic cloves, press into dressing, season with salt and pepper, drizzle over the Nizza Salad, and serve.