Salad Nicoise
- 2 pieces peeled tomatoes
- 1 piece spring onion, (thinly chopped )
- 1/2 piece red bell pepper
- 1/2 piece green bell pepper
- 5 pieces small red reddish, (thinly sliced )
- 10 pieces green French beans
- 5 pieces black pitted olives, (sliced )
- 1 piece hard- boiled egg, (cut into quarters )
- 1 espresso cup olive oil
- 1/2 espresso cup red wine vinegar
- half a can canned tuna in water or 5 marinated anchovy fillets salt and pepper.
- Remove the edges of your French beans. Steam beans in a bamboo basket or a strainer over a pot of boiling water for about 10 minutes (or until they are aldente). Set aside to cool.
- Take the rest of your vegetables and rinse under clear water. Remove any wilted parts and core and seed the bell peppers.
- Dice your bell peppers, peel and slice your tomatoes, slice the egg into four quarters and cut your green beans into 1.5 inch lengths.
- Drain the tuna or the anchovies.
- In a large bowl, place 2 pinches of salt and a pinch of black pepper. Add the sliced spring onions, green beans, bell peppers, radish and tomatoes. Then add your drained anchovies or drained tuna and top with the sliced olives.
- Pour the olive oil and the red wine vinegar cover your salad, cover with cling film, and leave in the refrigerator for 30 minutes.
- Just before serving, toss well and garnish with hard-boiled egg slices.
