Salad Niçoise

Rinse the baby potatoes and cook for 15-20 minutes in salted water. Trim the green beans and to the baby potatoes during the last 4 minutes of cooking.

Rinse the tomatoes and cut into halves. Boil the eggs in water for 4 min until soft biled. Rinse the boiled eggs with cold water, peel them and put aside.

Rinse the lettuce, trim, cut in half, and cut into bite-size pieces. Drain the artichoke hearts and coarsely chop. Drain and tear apart the tuna. Place the various ingredients of salad next to each other, decoratively on 4 plates. Halve the eggs and lay by.

For the dressing, rinse the lemon, pat dry, grate the zest and squeeze the juice. Mix the lemon juice and zest with oil. Peel the onion, cut the half onions into thin rings, finely chop the rest and add to the lemon-oil mixture.

Rinse the parsley, shake dry and chop finely. Drain the anchovies and chop. Mix the parsley and anchovies with the dressing, and season with salt and pepper. If needed, add some water.