NiçOise Salad

1. 1

   Cut the potatoes into chunks, green beans in half, pepper into strips, cherry tomatoes into 4 pieces, and onion into thin slices.

2. 2

   Better put all the vegetables in a large bowl.

3. 3

   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.

4. 4

   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.

5. 5

   Seasoning salad, taste if is enough salt and garnish with the remaining eggs anchovies and capers.

* Per serving · 4 servings · Values may vary.