Niçoise Salad
By: Anna Molino
Published: Tuesday, August 31, 2010 - 8:00am

Ingredients




150 grams cooked green beans
2 large potatoes cooked
1 yellow or red bell pepper
6 cherry tomatoes
1 onion
black olives as you like
4 boiled eggs
6 anchovy fillets desalted
Capers as you like
1 tablespoon sweet Dijon mustard
2 tablespoons wine vinegar
5 tablespoons extra virgin olive oil
salt

Preparation

1 Let's start with cutting the vegetables. 2 Cut the potatoes into chunks, green beans in half, pepper into strips, cherry tomatoes into 4 pieces, and onion into thin slices. 3 Better put all the vegetables in a large bowl. 4 Now cut in 4 parts the eggs, and use only  half immediately with the vegetables, the other will be used for garnishing, add the olives 3 anchovy fillets and desalted. 5 Prepare the vinaigrette for seasoning:  with a fork dissolve in a  small bowl a pinch of salt (very little salt, there are anchovies and capers, you always have time to add salt) with the Dijon mustard and the vinegar  emulsifies all with extra virgin olive oil. 6 Seasoning salad, taste if is enough salt and garnish with the remaining eggs anchovies and capers.