Salad Niçoise with Anchovies

Wash all vegetables and greens, dry them. Prepare the salad dressing in advance to let it steep well. Mix olive oil with vinegar. Crush a clove of garlic, finely chop the basil leaves. Add to the oil, season with salt and pepper. Set the prepared dressing aside.

Boil the beans in salted boiling water for about five minutes. Drain the beans and rinse them with ice-cold water. This way, the beans will retain their beautiful green color and stay crunchy.

Trim the ends of the beans. Heat 2 tablespoons of olive oil, add crushed garlic. Immediately add the beans to the pan and fry for about two to three minutes. While the beans are frying, finely chop the parsley. Sprinkle the cooked beans with parsley and drizzle with lemon juice.

Gently mix and set aside to cool. Take two plates, place arugula (or torn salad) at the bottom of each, then add onion sliced into half rings, followed by tomatoes and finally beans. On top of the beans, place a quarter of sweet pepper cut into thin strips lengthwise. Finally, layer tomatoes on top of the pepper.

Mix everything carefully with a fork, drizzle with dressing, and mix again gently and well. Add salt and pepper if needed. Before serving, cut the egg into 4 wedges and place on top of the salad. Add olives, black olives, and anchovies (4 pieces each). Drizzle with lemon juice and serve.