Summary

Ingredients

• 250 g tomato (s)
• 250 g potato (s) for salad, cooked
• 250 g beans, fine reen princess beans
• 150 g bell pepper (s), (reen)
• 250 g cucumber (s)
• 1 small Can / s tuna
• 20 olives, black
• 4 egg (s), hard-boiled
• 1 glass anchovy fillet (s)
• 0.75 ¾ cup olive oil
• 3 tablespoon vinegar (herb vinegar)
• 1 teaspoon sugar
• 1 tablespoon anchovy paste
• pepper

Print Recipe Pin Recipe

Instructions

1. Stack the quartered tomatoes, the sliced potatoes, the beans, the chopped peppers and the chopped cucumber alternately with the crumbled tuna and the olives in layers on top of each other. On top are eggs cut into quarters and over each quarter an anchovy fillet that has been soaked for 1/4 hour.
2. Olive oil, vinegar, pepper, sugar and anchovy paste are whisked together very well with the sauce, ideally in a blender. Slowly pour this sauce over the prepared salad so that it gradually runs through the different layers and coats everything. Do not stir. This includes fresh, crunchy baguette bread.