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🥗 Mixed Salad with Hard-Boiled Eggs, Olives, and Anchovies

178 kcal · 30 min · 4 servings

Ingredients

• 4 tomatoes
• 2 bell peppers
• 0.5 cucumber
• 300 g green beans
• salt
• 1 onion
• 1 clove of garlic
• 2 hard-boiled eggs
• 2 tbsp wine vinegar
• 0.5 tsp mustard
• 5 tbsp vegetable broth
• 2 tbsp olive oil
• salt
• pepper (from the mill)
• 40 g anchovies (from the jar, preserved in salt)
• 40 g black olives

Instructions

1. 1. Wash the tomatoes thoroughly and cut them into quarters.
2. 2. Wash the bell pepper, remove the stem, and cut it in half lengthwise.
3. 3. Remove the seeds and the white inner membrane from the bell pepper.
4. 4. Cut the deseeded bell pepper into thin strips.
5. 5. Wash the cucumber and cut it into bite-sized pieces.
6. 6. Wash the beans and trim off the ends.
7. 7. Cut the beans in half or into thirds.
8. 8. Bring water with salt to a boil.
9. 9. Cook the beans in the boiling salted water for 10 minutes.
10. 10. Drain the beans and rinse them with cold water to stop the cooking process.
11. 11. Let the beans drain well.
12. 12. Peel the onion and slice it into thin rings.
13. 13. Peel the garlic cloves and halve them.
14. 14. Peel the hard-boiled eggs.
15. 15. Cut the peeled eggs into quarters.
16. 16. Whisk the vinegar, mustard, vegetable broth, and oil together in a bowl.
17. 17. Season the dressing with salt and pepper to taste.
18. 18. Mix the prepared vegetables with the dressing.
19. 19. Divide the salad mixture among the plates.
20. 20. Rinse the anchovy fillets under cold water.
21. 21. Pat the anchovies dry with a kitchen towel.
22. 22. Arrange the anchovies, olives, and egg quarters on top of the salad.
23. 23. Serve the salad immediately.

Nutrition per serving

• kcal: 178
• Protein: 10 g · Fett/Fat: 10 g · Carbs: 12 g