Nicoise Salad

Ingredients

1 bunch arugula

2 tomatoes

2 eggs

1 red onion

8 anchovies

1/2 green bell pepper

200 g green beans

20 olives

2 tsp lemon juice

5 tbsp olive oil

8 basil leaves

1 tbsp wine vinegar

salt to taste

pepper to taste

1 bunch parsley

Wash all vegetables and herbs and dry them. Make the salad dressing ahead of time so it has time to infuse. Dressing preparation: Mix olive oil and vinegar. Crush one clove of garlic and finely chop the basil leaves. Add to the oil, season with salt and pepper. The dressing is ready; set it aside.

 

Place the beans in boiling salted water. Cook for about 5 minutes.



Drain the beans in a colander and rinse them with ice water. This will preserve their beautiful green color and crispness.



Cut off the ends of the beans.



Heat 2 tablespoons of olive oil and add a crushed clove of garlic. Immediately add the beans to the pan. Cook for about 2-3 minutes.



While the beans are cooking, finely chop the parsley. Sprinkle the cooked beans with parsley and drizzle with lemon juice. Stir gently and set aside to cool.

 

Next, take two plates. Place arugula (or torn lettuce) on the bottom of each plate. Top with sliced onion, top with tomatoes, and place the beans on top of the tomatoes.



Place a quarter of a bell pepper, sliced lengthwise into thin strips, on top of the beans. Place the tomatoes on top of the peppers. Gently mix everything with a fork, drizzle with the dressing, gently mix again, and season generously with salt and pepper, if desired. Before serving, cut the egg into quarters and arrange them on top of the salad. Top with olives, black olives, and anchovies. Drizzle with lemon juice.



Bon appétit!