French Nicoise

French nicoise is a salad that is perfect for the case when you have to feed some motley company, where everyone has special gastronomic preferences and does not want to compromise. The thing is that the ingredients of the dish are not mixed before serving! Thus, the guest can put something “of his own” on his plate. And French nicoise is also good because its composition can be changed at your discretion, supplementing, for example, with canned artichokes, slices of sweet pepper, other fish, quail eggs, different varieties of beans, croutons, capers and even chicken. In general, not a salad, but some kind of culinary constructor turns out!

Ingredients

• fresh green beans - 200 g
• drinking water - 1.5 l
• salt - 1 tbsp. l.
• medium-sized potatoes - 3-4 tubers
• eggs - 3 pcs.
• large tomatoes - 4 pcs.
• pitted black olives - 100 g
• anchovy fillet - 8 pcs.
• red onion - 1 pc.
• iceberg lettuce - 1 small head of cabbage
• canned tuna - 250 g
• chopped parsley - 2 tbsp. l.
• For refueling:
• apple cider vinegar - 2 tbsp l.
• salt - 1 tsp
• freshly ground black pepper - 1/4 tsp
• olive oil - 6 tablespoons l.

Directions

1. Prepare the ingredients for the French nicoise salad. Peel the green beans, cut off the ends and chop coarsely. Bring the water to a boil and add salt.
2. Place the beans in salted water. Bring to a boil again over high heat. Cook the beans for 3-4 minutes. Throw in a colander and rinse with ice water several times. Place on paper towels and pat dry.
3. Wash potatoes for nicoise with a brush and boil in their uniform (about 25 minutes). Let cool and clean. Hard boil the eggs and cool with running water. Peel, cut into quarters.
4. Wash the tomatoes and pat dry with a paper towel. Cut into large wedges. Cut the olives and anchovy fillets into halves. Peel the onion and cut into thin half rings.
5. Cut the potatoes into small slices. Disassemble the iceberg lettuce for nicoise into leaves, wash and dry well with a paper towel. Tear and place on a large plate. Throw the canned fish on a sieve.
6. Stir the potatoes with the red onions and place them on half a plate with lettuce. On the other, distribute all the other prepared ingredients of the French nicoise.
7. For dressing, combine vinegar, salt and pepper. Then, whisk the mixture with a fork or whisk, pour in the olive oil in a thin stream. Drizzle the dressing over the French nicoise and sprinkle with chopped parsley leaves.