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One of the most popular among the French, the Nizza salad is even more delicious with a dressing rich in omega-3 fatty acids. On hot summer days, it can serve as a substantial main course, too!
Peel and cut the potatoes into cubes and then cook them in lightly salted water until they are soft. Cool them.
Cut off the ends of the pencil beans and cut them into smaller pieces. Get them blanched in bubbling water for 3-4 minutes. Cool them.
Cut the tomatoes in half.
Put the tomato vinegar in a closeable jar, and add a pinch of salt, allowing the salt crystals to melt. Add the oils, the mustard, the freshly ground pepper and half a clove of finely grated garlic. Close the jar and shake its content thoroughly.
Place the potatoes, the pencil beans and the tomatoes in a mixing bowl and toss them well together with the dressing.
Cook the two eggs in boiling water for 10 minutes. Cool and then peel them. Cut them into quarters.
Wash the romaine lettuce, dry its leaves and tear it into smaller pieces. Arrange the lettuce leaves on plates and place on them the vegetable –dressing mix.
To serve, place the egg quarters, the dripped tuna fish, the anchovy fillets and the olives on the salad.