Coconut & Vanilla

Salade niçoise

adapted from Südfrankreich: Küche & Kultur

for 2 persons as a main meal, for 4 as a side dish

Ingredients:

• 2 small potatoes
• 1 egg
• 125 g green beans
• 1 small onion
• a bit of olive oil for sauteeing the onion
• 10-12 cocktail tomatoes or 2 normal tomatoes
• 1/2 or 1 small bell pepper
• 100 g cucumber, peeled
• 6 black olives
• 6 anchovies, sustainable caught
• 2 small handful of lettuce leaves
• 12-15 basil leaves
• 90 g canned tuna, sustainable caught (if you use tuna in olive oil, catch the oil and use it for the dressing)
• 6 Tbsp olive oil
• 2,5 Tbsp lemon juice
• 1 garlic clove, finely chopped
• sea salt, pepper

Peel the potatoes and boil them in salted water. Wash the green beans and chop off the ends. Cook them in the same pot with the potatoes for about 5 minutes, they should still be crunchy! Remove with a slotted spoon to a colander and rinse with cold water. Now prick the egg and boil it in the same pot for 7 1/2 minutes, remove with a slotted spoon and rinse with cold water. Let it cool. Let the boiled potatoes cool, too.

Peel and quarter the onion. Slice it thinly. Sautee it for 3-5 minutes in a bit of olive oil. Let it cool.

Wash the tomatoes and the bell pepper. Cut the cocktail tomatoes in eighths, normal ones in eighths, then half these. Remove the white parts and the stem of the bell pepper, slice it thinly.

Half the cucumber lengthwise, if it is very thick quarter it lengthwise. Slice it thinly.

Wash and spin the salad. Pluck into pieces.

Drain the olives and the anchovies. Half the olives and remove the pits. Cut the anchovies into pieces.

Drain the tuna, catch the olive oil, if you want use it. Rip the tuna apart with two forks.

Peel the egg, cut into eighths and half these.

Cut the potatoes into eighths.

Mix the lemon juice with the olive oil and the garlic, season with salt and pepper.

Place the lettuce on a large plate. Place the vegetables onto it. First the beans, onions and anchovies, then bell pepper, cucumber and tomatoes and at last the tuna, potatoes, egg and the olives.

Spread the dressing over the salad.

Tear the basil coarsely and spread over the salad.