Niçoise salad

(15 minutes, serves 4)

  • 12 baby potatoes
  • 250 g fresh thin green beans
  • 2 cans of tuna, drained
  • 4 hard-boiled eggs, quartered
  • 4 tomatoes, quartered
  • 100 g black olives
  • about 10 anchovy fillets
  • 1 onion, cut into thin rings
  • freshly ground black pepper to taste


  • 100 ml olive oil
  • 30 ml lemon juice
  • salt and freshly ground black pepper to taste

Boil the potatoes until soft. Drain and allow to cool. Cut into quarters. Immerse the beans in boiling water for 5 minutes. Drain and refresh in cool water. Drain again. Arrange all the ingredients in a salad bowl. Season with black pepper. Combine the ingredients for the dressing. Pour it over the salad and serve with fresh bread of your choice.