Nizza Salad

Ingredients

• 1 head of frisée lettuce
• 1 bulb of fennel
• 250 g green beans (young green beans)
• Salt
• 2 onions
• 4 tomatoes
• 2 Eggs
• 2 Potatoes
• 1 can of tuna
• 50 g olives
• 8 cloves of garlic (peeled, large cloves sliced)
• Lemon
• Salt
• Pepper
• 6 tbsp Olive oil

Instructions

1. 1.

   Wash the beans, trim ends and cook in plenty salted boiling water for about 6 minutes, cool in cold water and drain well. Cut the fennel bulb in half, remove the core, wash and slice into strips. Peel onions and cut into thin rings. Wash tomatoes, pat dry and quarter them. Wash lettuce, spin dry and tear into bite‑sized pieces. Peel eggs and also quarter them. Peel potato and dice it. In a large bowl add all salad ingredients except eggs and olives.

2. 2.

   Sauté garlic in 2 tbsp olive oil, let cool. Mix remaining ingredients for the vinaigrette, add the garlic with the oil, combine with the salad and serve on plates.

3. 3.

   Drain tuna, break into pieces and distribute over the salad along with eggs and olives.