Salade Nicoise I

A bean recipe for every taste:

A household name all over the world, probably the best known, the most typical of Provençal recipes. At the same time, however, it is certainly the one that has been the most maligned. What has not been offered everything together under this name! Of course, you can use basically everything that the summer offers in terms of fresh produce. But they must be of first-class quality, otherwise it will not be a pleasurable leaf salad, but a tasteless mishmash. It belongs in the baking dish lined with lettuce leaves:

tender green beans cooked al dente

skinned and seeded tomato quarters

thin bell pepper rings

thin onion rings

boiled potatoes

boiled eggs

watered anchovy fillets

tuna marinated in olive oil

small black (Nice) olives

perhaps chopped savory

basil leaves according to the season.

The salad dressing is whipped from 1 to 2 tbsp hot pepper, mustard, salt, 1 to 2 tbsp, so only a little vinegar, but with enough oil (about 4 tbsp) and poured over it only at the end. Everyone mixes the ingredients on his own plate the way he likes it.

Serve with: garlic baguette

by Marina Meuth and Bernd Neuner-Duttenhofer

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