Nizzsalat

Ingredients

• 200 g Green beans
• Salt
• 1 head lettuce
• 4 Cherry Tomatoes
• 1 Red Onion
• 2 green bell peppers
• 1 stalk Celery
• 2 stems basil
• 2 hard‑boiled eggs
• 80 g black olives (pitted optional)
• 4 anchovies
• 6 tbsp Olive oil
• 4 tbsp red wine vinegar (or raspberry vinegar)
• pepper (crushed)

Instructions

1. 1.

   Wash, trim and blanch the beans in lightly salted water for 6–8 minutes until just tender. Shock in cold water and drain well.

2. 2.

   Wash, trim, dry and tear the lettuce into bite‑sized pieces. Slice the tomatoes, peel and halve the onion, then cut into thin strips. Halve, clean and slice the bell peppers. Wash, trim and slice the celery. Rinse the basil, shake dry and pick off leaves. Peel and quarter the eggs. Arrange all salad components on plates, topping each with an anchovy.

3. 3.

   Whisk together olive oil, vinegar, salt and pepper to taste. Drizzle over the salad and serve immediately.