Recipe
Salade niçoise
The famous salad from Nice — tuna, jammy eggs, crisp green beans, tomatoes, olives and an anchovy vinaigrette, arranged on a platter rather than tossed. A complete lunch from one pot of water.
- Preparation
- 20 minutes
- Cooking
- 13 minutes
- Total time
- 33 minutes
- Servings
- 2
Nutrition per serving
- Calories
- 545 kcal
- Protein
- 33 g
- Carbohydrates
- 14 g
- Fat
- 37 g
Ingredients
- Canned tuna160 g
- Eggs3 kom
- Green beans200 g
- Cherry tomatoes200 g
- Black olives60 g
- Anchovies6 kom
- Red onion1/2 kom
- Olive oil3 žlica
- Dijon mustard1 žličica
- Vinegar1 žlica
- Salt and pepperpo ukusu
Instructions
- 1
Lower the eggs into boiling water and cook for 9 minutes, then move them straight into ice-cold water and peel.
- 2
Blanch the trimmed green beans in the same boiling water, well salted, for 4 minutes, then plunge them into cold water.
- 3
Make the vinaigrette: mash two anchovy fillets to a paste, then whisk in the mustard, vinegar, olive oil and plenty of black pepper.
- 4
Arrange everything on a large platter in separate groups: beans, halved tomatoes, onion rings, chunks of drained tuna, quartered eggs, olives and the remaining anchovies.
- 5
Spoon the vinaigrette over everything and bring the platter to the table — a niçoise is composed, never tossed.
In the app
Cooking the way it should feel
One step on screen, a timer that keeps going, and clear progress until the dish is done.
