Nizza Salad for Takeaway

Ingredients

• 120 g green beans
• 4 eggs
• 100 g mixed leafy greens
• 0.5 cucumber
• 4 tomatoes
• 0.5 bunch radishes
• 1 Red Onion
• 50 g black olives
• 200 g canned tuna in own juice (can)
• 7 tbsp olive oil
• 2 peeled garlic cloves
• 3 tbsp white wine vinegar
• 1 tbsp water
• 1 pinch sugar
• Salt
• black pepper (freshly ground)
• fresh parsley (for garnish)

Instructions

1. 1.

   Bring a small pot of salted water to a boil for the salad.

2. 2.

   Trim and halve the beans, then cook in the salted water for about 2 minutes until al dente; remove, shock with cold water, and drain. Hard‑cook the eggs in the salted water, cool, and peel.

3. 3.

   Tear the leafy greens into bite‑sized pieces. Slice the cucumber thinly, core the tomatoes and cut into eighths. Trim and slice the radishes and onion into fine slices or rings. Pit the olives if desired. Drain the tuna and break it apart. Quarter the eggs.

4. 4.

   Combine all salad ingredients in a large bowl.

5. 5.

   For the dressing whisk together the olive oil with finely diced garlic, vinegar, water, sugar, salt, and pepper. Pour over the salad, toss briefly, then plate and garnish with parsley.