Niçoise Salad with Olives

 Niçoise Salad with  Olives

Serving: 4 persons

Prep time: 25 mins.

Cooking time: 9 mins.

Refrigeration: 1 hour

Ingredients:

• 4 firmly firm round tomatoes
• 1 green pepper
• 8 radishes
• 2 spring onions, or small onion
• 12 fava beans, small beans
• a few basil leaves
• 4 eggs
• 200 grams tuna
• 1 handful of Nice AOP olives
• 8 anchovy filets in salt
• 3 tablespoon of Nice olive oil
• 1 tablespoon of red wine vinegar
• salt and pepper

Instructions:

1. Hard-boil the eggs around 9 minutes after the water has boiled, then cool them in cold water.
2. Chop the spring onions and place them at the bottom of the serving dish. Add the fava beans, finely cut the green peppers, the radishes into rings and drain and crumble the tuna. Season with salt and pepper, then mix coarsely.
3.  Cut the tomatoes into thin rings, cut the hard-boiled eggs into quarters and arrange on top. Add the anchovy fillets, olives and finely chopped basil. Season with salt and pepper then drizzle with olive oil and wine vinegar.
4. Refrigerate for 1 hour and mix the salad well just before serving.