Niçoise Salad

Ingredients

• 1 small garlic clove
• 1 small Shallot
• 2 tbsp white wine vinegar
• 1 tbsp Dijon mustard
• 4 tbsp olive oil
• 1 tbsp capers
• 2 Eggs
• 150 g fresh green beans
• Salt
• 1 Red Onion
• 120 g tomatoes (2 medium)
• 200 g canned tuna in its own juice
• 1 romaine lettuce head
• 100 g baby mixed salad
• Pepper
• 50 g small black olives
• 3 stems chervil

Instructions

1. 1.

   Peel the garlic and finely chop it. Peel the shallot and dice it as finely as possible.

2. 2.

   For the vinaigrette, whisk together garlic, shallot, vinegar and mustard; slowly drizzle in olive oil.

3. 3.

   Coarsely chop the capers and fold them into the vinaigrette; let sit for about 15 minutes.

4. 4.

   Meanwhile, pierce the eggs, place them in boiling water and cook for 8 minutes. Drain and shock in cold water.

5. 5.

   Trim the green beans and boil them in salted water for 10 minutes. Drain, shock, and let drain well.

6. 6.

   While the beans cook, peel the onion and shave it into thin slices. Wash the tomatoes, quarter them, removing the stems. Peel the eggs and cut them into wedges.

7. 7.

   Drain the tuna well.

8. 8.

   Wash the lettuces, dry by spinning, tear into bite‑sized pieces if needed, and place in a bowl. Season the vinaigrette with salt and pepper; mix half of it into the salad.

9. 9.

   Arrange onion, tomatoes, eggs and beans over the lettuce. Sprinkle the tuna on top, scatter olives, then drizzle with the remaining vinaigrette. Wash and dry chervil, pluck the leaves, scatter over the salad, and serve immediately as Niçoise Salad.