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Salade Niçoise
Time
40 minutes
Servings
4
When eating this famous salad from Nice, the Salade Nicoise, you can almost taste the Mediterranean atmosphere of the Promenade des Anglais in Nice on your plate. There are countless variations on this salad and this is one of them, using green beans instead of French beans.
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Ingredients
- 500 g potato cubes
- 400 g green beans
- 1 red onion
- 4 truss tomatoes
- 4 hard-boiled eggs
- 5 tbsp black olives
- 2 cans of tuna in oil (175 g each)
- 1 can of anchovies (40 g, optional)
Dressing ingredients
- ½ lemon
- 1 clove of garlic
- 4 tbsp extra virgin olive oil
- 1 tbsp Dijon mustard
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Veggies First
Preparation
Bring a pan of water to the boil for the green beans. Halve the larger potato cubes and then boil all of them in salted water, unpeeled, for approx. 20 min. until cooked.
Drain, then rinse under the cold tap and place in a shallow dish to cool. In the meantime, slice the green beans diagonally (into long diamond shapes) of approx. 4 cm in length.
When the water is boiling, add the beans. Add salt to taste and boil them for approx. 7 min. until just cooked. Rinse them under the cold tap to cool.Cut the onion into rings and the tomato into wedges. Slice the eggs in half lengthways.
Drain the olives, tuna and anchovies, then arrange together with the green beans on top of the potato cubes.Squeeze the lemon. Crush the garlic above the olive oil, add the mustard and season to taste with salt and pepper and lemon juice.
Drizzle the dressing over the salad.
Drain, then rinse under the cold tap and place in a shallow dish to cool. In the meantime, slice the green beans diagonally (into long diamond shapes) of approx. 4 cm in length.
When the water is boiling, add the beans. Add salt to taste and boil them for approx. 7 min. until just cooked. Rinse them under the cold tap to cool.Cut the onion into rings and the tomato into wedges. Slice the eggs in half lengthways.
Drain the olives, tuna and anchovies, then arrange together with the green beans on top of the potato cubes.Squeeze the lemon. Crush the garlic above the olive oil, add the mustard and season to taste with salt and pepper and lemon juice.
Drizzle the dressing over the salad.
Contributor
Veggies First
