Ingredients (serve 6):
5 tomatoes
2 capsicums
1 cucumber
150 g. French beans
1 small green salad
100 g. small black olives
2 red onions
3 eggs
12 anchovy filets
125 ml olive oil
2 cloves garlic
Juice of 1 lemon
1 tbsp. vinegar
Black pepper
Salt

Preparation and serving:
Boil the eggs for 10 minutes, then shell and cut in quarters. Skin one of the tomatoes and mash it. Mash the garlic with some salt, and then add the olive oil, stirring constantly until it gets homogeneous. Add as well the lemon juice, vinegar, mashed tomato and black pepper. Beat up to make caviar-like sauce. Cut the rest of tomatoes in rings and julienne the capsicums. Wash and drain the salad, then turn to pieces. Peel the cucumber and the onion and cut in rings. Cook the French beans in water with salt, and then fix with cold water. Mix together the tomatoes, capsicums, French beans, green salad, olives, anchovy and the eggs in a salad bowl. Pour over the sauce and mix gently. Garnish with the onion rings.

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