Salade Niçoise
Salade Niçoise is a vibrant classic of French cuisine from the Nice coast: tuna, crisp green beans, tender potatoes and eggs, all tossed in a fragrant oil-and-mustard dressing.
Ingredients
- tuna250 g
- potato400 g
- egg4 pcs
- green beans200 g
- tomato3 pcs
- cucumber1 pcs
- red onion1 pcs
- leaf lettuce1 head
- olives80 g
- olive oil4 tbsp
- salt1 to taste
- black pepper1 to taste
- lemon1 pcs
- wine vinegar1 tbsp
- mustard1 tsp
Instructions
Boil the potatoes in their skins in salted water until tender (15–20 minutes), then let cool, peel, and cut into large chunks or halves.
Cook the eggs for 9–10 minutes after the water comes to a boil for hard-boiled eggs, then immediately cool them in cold water, peel, and halve.
Blanch the green beans for 2–3 minutes in salted water, then quickly transfer to ice water to stop the cooking, and drain.
Cut the tomatoes into wedges, slice the cucumber, thinly slice the red onion into half-rings, and drain the tuna, breaking it into large chunks with a fork.
For the dressing, whisk together the olive oil, wine vinegar, mustard, salt, and black pepper until you get a smooth emulsion.
Arrange the lettuce leaves on a large platter, then top with the potatoes, green beans, tomatoes, cucumber, onion, egg halves, tuna, and olives.
Drizzle the salad with the dressing and serve immediately with lemon wedges.
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