Salade Niҫoise – Niҫoise Salade

     Serves 4

     8 smallish, firm tomatoes
     Salt, black pepper
     1 green pepper
     2 onions
     1 cucumber
     2 boiled potatoes
     4 oz (100 g) cooked runner beans
     24 black olives
     1 can tuna in olive oil
     6 Tbs olive oil from Provence
     2 Tbs red wine vinegar
     1 Tbs chopped basil
     2 hard – boiled eggs
     12 anchovy fillets
  • Wash, quarter, and lightly salt the tomatoes.

  • Wash and clean the pepper and cut it into strips; peel and slice the onion  and the cucumber.
  • Peel the potatoes and cut them into cubes, and cut the beans in half. 
  • Put the vegetables and the olives  in a large salad bowl.
  • Break up the tuna and add it to the other ingredients.
  • Mix everything together well.
  • Prepare a vinaigrette from the oil, vinegar, pepper, salt, and basil, and pour it over the salad.
  • Allow to cool.
  • Before serving, mix the salad up once more, and garnish it with egg quarters and anchovy fillets.