Salade Niçoise

The Riviera classic: tuna, eggs, green beans, potatoes, tomatoes and olives with a mustard vinaigrette.

40 min 4 servings Medium french

Ingredients

• 300 g baby potatoes
• 200 g green beans
• 4 pcs eggs
• 1 pcs lettuce
• 4 pcs tomatoes
• 240 g canned tuna in olive oil
• 100 g black olives
• 4 tbsp olive oil
• 2 tbsp red wine vinegar
• 1 tsp Dijon mustard
• 0.5 tsp salt

Steps

1. Put 300 g of baby potatoes in a pot and cover them with cold salted water.
2. Bring the pot to a boil and cook the potatoes for 15 minutes until a knife slides in easily.
3. Lift the potatoes out with a slotted spoon and leave the water boiling.
4. Trim the ends of 200 g of green beans.
5. Boil the green beans for 4 minutes until tender but still crisp.
6. Move the beans to a bowl of ice water for 1 minute, then drain them.
7. Lower 4 eggs into the same boiling water and cook them for 9 minutes.
8. Move the eggs to ice water to cool for 5 minutes.
9. Peel the eggs and cut each one into quarters.
10. Cut the potatoes in half and cut the tomatoes into wedges.
11. Whisk 4 tbsp of olive oil, 2 tbsp of red wine vinegar, 1 tsp of Dijon mustard and 0.5 tsp of salt in a small bowl.
12. Spread the lettuce leaves on a large platter.
13. Arrange the potatoes, green beans, tomatoes and eggs in sections over the lettuce.
14. Drain 240 g of tuna and flake it over the center of the platter.
15. Scatter 100 g of black olives on top.
16. Drizzle the vinaigrette over the salad and serve.