Niçoise Salad
A fresh vegetable salad featuring hard-boiled eggs, green beans, baby romaine lettuce, cherry tomatoes, black olives, tuna in its own juice, anchovy fillets, white beans, parsley, and a vinaigrette of white balsamic vinegar, olive oil, Dijon mustard, sugar, salt, and pepper.
Ingredients
- 3 eggs
- 150 g green beans
- 1 baby romaine lettuce
- 150 g cherry tomatoes
- 80 g Black olives
- 200 g tuna (in its own juice, canned)
- 6 anchovy fillets (in oil)
- 100 g thick white beans (canned)
- 0.5 handful parsley
- 3 tbsp white balsamic vinegar
- 3 tbsp olive oil
- 0.5 tsp medium-hot mustard
- 1 pinch sugar
- Salt
- Pepper
Instructions
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1.
Boil the eggs for 10 minutes, cool in cold water, peel and quarter them.
-
2.
Wash, trim, and halve the green beans; blanch in boiling salted water for about 8 minutes until firm, then drain and shock in cold water. Wash the romaine lettuce, dry by spinning, and tear into bite-sized pieces. Wash and halve the cherry tomatoes. Drain the olives and let them drip dry. Drain the tuna and flake it with a fork. Drain the anchovies and white beans. Wash parsley, shake dry, and pluck the leaves.
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3.
Whisk together vinegar, oil, mustard, and sugar; season with salt and pepper to taste.
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4.
Arrange romaine on a platter. Distribute eggs, beans, tomatoes, olives, tuna, anchovies, white beans, and parsley over it. Drizzle dressing on top and serve.
