Schnelle salade à la Niçoise (Quick Nice Salad)

Of all the dishes that have a city or region in their name, the “Salade Niçoise” always makes me dream the most. I immediately imagine myself sitting on the Promenade des Anglais, at the harbor or in the vieille ville, sunglasses on my nose, screeching seagulls above me and a bright blue sky, the glittering Mediterranean in front of me and a glass of rosé on the bistro table and of course: a sumptuous Salade Niçoise.

Unfortunately, some culinary holiday impressions are not so easy to transplant and suddenly don't taste so spectacular when eaten at home... But luckily that doesn't apply to this classic salad. I enjoy it anytime, anywhere!

For this quick and delicious version, we allowed ourselves to be a little more free with the ingredients. What is "missing" is the tuna - everything else is there and goes together wonderfully...

Bon appétit and have fun daydreaming!

Ingredients:

• Lettuce hearts
• Eggs (approx. 2 per person)
• tuna
• Onion confit with anchovies
• Olive oil , e.g. from Alziari in Nice
• Shallot vinegar from white Pineau de Charentes by Fleuriet
• Espelette pepper
• Sea salt

Preparation:
Boil the eggs until soft-boiled. Wash and clean the lettuce and cut into strips. Pour the onion confit over the salad and fold in the olive oil and vinegar.

Season with fleur de sel and piment d'Espelette. Arrange the halved eggs on the salad.