Nizza Salad

Ingredients

• 400 g small young potatoes
• Salt
• 2 ripe tomatoes
• 2 shallots
• 2 Eggs
• 150 g mixed salad (iceberg, radicchio, frisée)
• 200 g princess beans
• 2 tbsp black pitted olives
• 1 tbsp capers
• 200 g tuna in oil
• 1 yellow bell pepper
• 6 Radishes
• 4 tbsp olive oil
• 2 tbsp white balsamic vinegar
• 2 tbsp plain yogurt
• 1 tsp grainy mustard (Dijon)
• Salt
• pepper (ground)

Instructions

1. 1.

   Wash the potatoes, boil them in salted water for 25-30 minutes, drain, peel, cut lengthwise into halves or quarters and let cool.

2. 2.

   Wash the tomatoes, remove stems and slice into wedges. Peel the shallots and cut into rings. Boil the eggs for 10 minutes, shock, peel and also cut into wedges. Wash, clean and dry the salad leaves, then tear them into bite‑size pieces.

3. 3.

   Trim the ends of the beans, blanch in salted water for 3 minutes, cool and cut into thirds. Drain the olives, capers and tuna; break the tuna with a fork. Wash the bell pepper, halve it, seed it and slice into thin strips. Wash and slice the radishes.

4. 4.

   Whisk all dressing ingredients together and season to taste. Toss all salad components together, fold in herbs, plate, drizzle with dressing and serve with white bread if desired.