Nizzasalat

Ingredients

• 250 g waxy potatoes
• 300 g green beans
• Salt
• Pepper (freshly ground)
• 150 ml broth
• 3 eggs
• 4 tomatoes
• 1 head lettuce
• 2 cans tuna (natural, 150 g drained weight)
• 1 Garlic clove
• 50 g black olives (pitted)
• 1 tsp Capers
• 2 anchovy fillets
• 6 tbsp white wine vinegar
• Salt
• Pepper (freshly ground)
• 3 tbsp olive oil
• 3 tbsp sunflower oil
• 1 tbsp finely chopped basil
• basil for garnish

Instructions

1. 1.

   Wash potatoes and cook with skins on for about 25 minutes.

2. 2.

   Wash beans, trim, halve if needed, and boil in heavily salted water for about 10 minutes; drain and shock immediately in ice water.

3. 3.

   Heat broth.

4. 4.

   Drain potatoes, peel, slice into ~0.5 cm thick rounds, and pour hot broth over them while still warm; let steep for about 1 hour.

5. 5.

   Hard‑boil eggs, cool, peel, and quarter. Briefly blanch tomatoes, peel, quarter, and seed. Clean lettuce, wash, dry, and tear leaves slightly.