Salade Niçoise I

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3 aardappelen
zout
3 eieren
2 tomaten
2 blikjes tonijn á 200 gr (uitgelekt)
1 krop sla
450 gr haricots verts
50 gr ansjovisfilets
uitgelekt
± 2 dl vinaigrette naar keus

Kook de gewassen, ongeschilde aardappelen in 20-30 minuten gaar in kokend
water met zout.
Giet ze af en laat ze wat afkoelen.
Kook de eieren hard.
Pel de intussen afgekoelde aardappelen en snijd ze in blokjes.
Pel de hardgekookte eieren onder koud water en snijd ze in vieren.
Snijd de tomaten in partjes.
Laat de tonijn uitlekken en verdeel deze met een vork in nette
stukken.
Was de sla in koud water, dep hem droog, pluk de blaadjes in stukken en
leg ze in een grote kom.
Leg de aardappel, tonijn, ei, tomaat, sperziebonen en ansjovis op de
sla.
Serveer met vinaigrette.