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🍽️ Classic Niçoise Salad

267 kcal · 30 min · 4 servings

Ingredients

• 200 g green beans
• salt
• 1 head lettuce
• 4 egg tomatoes
• 1 red onion
• 2 green bell peppers
• 1 stalk celery
• 2 sprigs basil
• 2 hard-boiled eggs
• 80 g black olives (pitted to taste)
• 4 anchovies
• 4 tbsp olive oil
• 4 tbsp red wine vinegar (or raspberry vinegar)
• pepper (cracked)

Instructions

1. 1. Wash the beans and remove the tough ends.
2. 2. Boil the beans in salted water for 6 to 8 minutes until they still have a slight bite.
3. 3. Immediately shock the beans with cold water to stop the cooking process.
4. 4. Let the beans drain well.
5. 5. Wash the salad greens and spin them dry.
6. 6. Tear the salad into bite-sized pieces.
7. 7. Wash the tomatoes.
8. 8. Cut out the tough stem ends from the tomatoes.
9. 9. Slice the tomatoes.
10. 10. Peel the onion.
11. 11. Halve the onion.
12. 12. Cut the onion into thin strips.
13. 13. Wash the bell peppers.
14. 14. Halve the bell peppers.
15. 15. Remove the seeds and white pith (clean).
16. 16. Cut the bell peppers into strips.
17. 17. Wash the celery.
18. 18. Remove tough fibers or dirty spots (clean).
19. 19. Slice the celery.
20. 20. Rinse the basil briefly under running water.
21. 21. Shake the basil dry.
22. 22. Pluck the basil leaves from the stems.
23. 23. Peel the boiled eggs.
24. 24. Cut the eggs into quarters.
25. 25. Place the prepared salad on the plates.
26. 26. Distribute the tomato slices, onion strips, pepper strips, celery slices, and basil leaves on the salad.
27. 27. Add the drained olives.
28. 28. Place the egg quarters on the salad.
29. 29. Garnish each plate with one anchovy.
30. 30. Whisk the oil with the vinegar for the dressing.
31. 31. Season the dressing with salt and pepper.
32. 32. Taste the dressing and adjust if necessary.
33. 33. Drizzle the dressing over the salad.
34. 34. Serve the salad immediately.

Nutrition per serving

• kcal: 267
• Protein: 9 g · Fett/Fat: 21 g · Carbs: 10 g