- 4 average size potatoes
- 6 tinned artichoke hearts
- 250g thin green beans (haricot vert)
- 4 tomatoes
- 1 green pepper
- 12 black olives
- 12 anchovies
- Fresh estragon
- 6 soup spoons olive oil
- 2 soup spoons red wine vinegar
- Salt, pepper
Wash the potatoes, bring them to the boil in water, salt and let them cook for 20 minutes.
Boil another saucepan of water and cook the green beans for 6 minutes,
after taking the string and ends off.
Then cool them off under running water, dry them off. When the potatoes are ready, slice them thinly into circles; rinse the artichoke hearts with warm water, cut them in half. Wash and dice the tomatoes into pulp, removing the seeds.
Remove the white and seeds from the green pepper and slice thinly
to the size of the green beans.
Cut the estragon thinly with scissors. Mix a pinch of salt, pepper, vinegar and the oil, batter this to make a good viniagrette!
Take out the stones from the olives, dry the oil off the anchovies.
Place the potatoes, beans, tomatoes, artichokes and green pepper into a big salad bowl. Add the estragon, and then the vinaigrette. Mix slowly so as not to break the vegetables.
Decorate with the olives and anchovies.