Salade Niçoise (Niçoise Salad)
For the Salad:
For the Dressing:
Trim the beans, wash them, and boil uncovered in salted water for 20 minutes. Drain and cool. Wash the peppers and cut them in half. Remove the seeds and filaments.
Split the anchovies and remove the spinal bones, the head, and the tail and let a thin stream of cold water run over them for an hour.
Peel the onion and slice very thin.
Dip the tomatoes in boiling water for a moment. Slip off the skins and cut them in thin slices.
Having boiled the eggs 15 minutes in salted water, plunge them in cold water, shell, and quarter them.
To make the vinaigrette, place the vinegar and salt in a salad bowl and stir hard to dissolve the salt. Then add the oil and pepper.
In a large salad bowl, mix the tomatoes, anchovies, green beans, onions, peppers, and olives. Add the tuna, flaked into rather small pieces, and mix with a vinaigrette made with olive oil. Stir gently so as not to break the various vegetables. Decorate with the eggs. Chill before serving.