Salade Niçoise is a colorful showcase of fresh and flavorful ingredients straight from the French Riviera. This composed salad is a delightful symphony of textures and tastes, featuring tender greens, ripe tomatoes, crisp green beans, soft-boiled eggs, and the best of the Mediterranean sea, typically anchovies or tuna.
Prep Time: 20 minutes
Cook Time: 10 minutes
Total Time: 30 minutes
Serves: 4
Ingredients:
- 8 small new potatoes
- 200g green beans, trimmed
- 4 eggs
- 1 small head of lettuce, leaves separated
- 2 tomatoes, cut into wedges
- 1 small red onion, thinly sliced
- 1 bell pepper, sliced
- 1 cucumber, sliced
- 100g black olives
- 2 cans of tuna in olive oil, drained
- Anchovies (optional)
- Fresh basil leaves for garnish
For the dressing:
- 3 tablespoons extra virgin olive oil
- 1 tablespoon red wine vinegar
- 1 teaspoon Dijon mustard
- Salt and pepper to taste
Instructions:
- Boil the potatoes until just tender, then slice them. Cook the green beans in salted boiling water until crisp-tender, and plunge into ice water to retain color.
- Soft boil the eggs, then peel and quarter them.
- Arrange the lettuce leaves on a platter. Place the potatoes, green beans, tomato wedges, sliced onion, bell pepper, cucumber, and olives on the lettuce.
- Flake the tuna over the salad and arrange the anchovies and eggs on top.
- Whisk together the dressing ingredients and drizzle over the salad.
- Garnish with fresh basil before serving.
Salade Niçoise is as versatile as it is delicious, perfect for a light lunch or as a substantial dinner, embracing the freshness and effortless elegance of French cuisine.