Provencal salad

Boil the green beans in lightly salted water for about 5-7 minutes.

Refrigerate under cold water.

Boil eggs hard-boiled, cool, peel and chop.

Put chilled beans and chopped eggs in a salad bowl.

For dressing, finely chop the anchovies and garlic, chop the onion into rings.

Combine olive oil, balsamic vinegar, anchovies, garlic, onions, Provencal herbs, salt and pepper.

Season salad with this dressing, mix gently, sprinkle with finely chopped parsley and let it brew for 15-20 minutes.

Enjoy your meal!