Wash the tomatoes, cut them into quarters and salt them. Place the tomatoes in a colander and allow them drain. Cook the eggs in a pot of boiling water for 10 minutes. Plunge them into ice water, peel them and set aside.
6 artichokes - 1/2 green bell pepper - 1/2 red bell pepper - 3 1/2 oz of green beans - 1/2 cucumber - 1 clove garlic - 2 oz of black olives - 2 pearl onions - 6 anchovies
Cut the artichokes, peel and slice half a cucumber and the onions. Wash and cut the green and red peppers in half, then remove the seeds inside. Rub the salad bowl with a clove of garlic. Add all the vegetables to the bowl, then the black olives and anchovies cut into pieces.
4 tbsp of olive oil - 2 basil leaves - 1 pinch of salt - 1 pinch of pepper
Mix the oil and the chopped basil, then season with salt and pepper to obtain a sauce.
1 carrot - 8 basil leaves
Cut the red pepper to form the chicken's comb, and a triangle in a slice of carrot to form a beak. Cut the egg on top to put the pepper comb and the carrot beak. Create eyes with a black olive. Cut the top of 3 eggs to form a hat. Put the rest of the egg whites in the salad, then mix the yolks of the remaining eggs with mayonnaise and add the mixture to the eggs. Form the eyes with black olives cut into slices and the beaks with the carrot slices cut into triangles. Cut a yellow pepper in half, place half in the bowl to create a nest, then place the basil leaves on top. Arrange the hen in the nest and the chicks around. Serve and enjoy!