Peel tomatoes, remove seeds.
Cut into neat segments.
Dress the beans, tomato and potato neatly in a ravier.
Season with salt and pepper.
Add the vinaigrette.
Decorate with anchovies, capers and olives.
Ingredients
- Cooked diced potatoes, 100 grams
- Vinaigrette, 4 table spoons
- Salt and pepper, 2 dashes
- Cooked french beans, 200 grams
- Anchovy fillets, 10 grams
- Tomatoes, 100 grams
- Capers, 5 grams
- Stoned olives, 10 grams
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method
RECIPE METHOD: