I know this salad from a trip to Nice so many years ago. What kept in my memory were 4 basic ingredients: cooked potatoes, green beans and hard boiled eggs and canned tuna.
Now it is up to the cook to decide what else to add. Some serve it mixed in a bowl, others in separate heaps on a plate.
My one hand version was easier to put desperate ingredients on a plate. Cooking some potatoes in their skin was no problem, but peeling them later with one hand took at least 3 times as long as usual. To get rid of tips and tails of green beans, I laid them out in a rectangular shape beside each other and carefully cut the ends off.
Preparation of all ingredients took half an hour longer than usual. But it worked out just fine and tasted great.
I put the ingredients of the dressing in a jar, closed the lid and gave it a good shake.
Recipe for 2:
3 medium salad potatoes, cooked and peeled
1 small head of romana salad
2 hard boiled eggs.
200 g green princess beans
6 cherry tomatoes
100 g tuna in olive oil
Dressing:
1 spring onion greens
1 tbsp white balsamic vinegar
3 tbsp olive oil
1 anchovis fillet chopped up
Salt and pepper
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