Salad "Nicoise" with cod liver

Nicoise salad is usually prepared with tuna, but as an improvisation on the theme of this famous dish, you can make a salad with cod liver, as well as new potatoes, green beans and tomatoes. Hearty and bright salad will be good for a festive table.

Ingredients

• Canned cod liver - 180 g
• Young potatoes - 3 pcs.
• Tomatoes - 2 pcs.
• Green beans - 200 g
• Chicken eggs - 3 pcs.
• Olives - 100 g
• Lettuce leaves - 1 bunch
• Vegetable oil - 2 tbsp. spoons
• Lemon (lemon juice) - 1/4 pc.
• Garlic - 1 clove
• Salt - to taste
• Ground black pepper - to taste

Directions

1. Cut new potatoes into quarters. Cook in salted water for about 20 minutes until tender. We fold the finished potatoes into a colander, then dry the potatoes with paper napkins.
2. Fry boiled potatoes in a frying pan with heated vegetable oil until golden brown.
3. Cut the eggs into four pieces.
4. Cook green beans in salted boiling water until tender (fresh - about 5 minutes, frozen - 6-7 minutes).
5. Transfer the cooked green beans to a colander to drain excess liquid.
6. Preparing salad dressing. In a separate container, mix lemon juice, garlic squeezed through a press, salt and pepper.
7. Take the cod liver out of the jar and cut into small pieces.
8. Cut tomatoes into small slices.
9. Place lettuce leaves on a plate.
10. Put potatoes, green beans and olives on lettuce leaves.
11. Then slices of tomatoes and quarters of eggs.
12. Put the cod liver on top and pour the dressing over the salad.
13. Salad "Nicoise" with cod liver is ready. Bon appetit!