SALADE NICOISE

Yields4 Servings
 4 potaties
 1 tbsp olive oil
 200 g green beans
 300 g tuna in oil
 150 g cherry tomatoes
 200 g green lettuce leaves
 20 black olives
 2 tbsp capers
 3 hard boiled eggs ,cut into wedges
 8 anchovies
 Vinaigrette
 1 garlic clove crushed
 ½ tsp Dijon mustard
 1 ½ tbsp white wine vinegar
 80 ml olive oil
1

Cook the potatoes in boiling salted water until just tender. Drain, peel cut into small cubes and place in a bowl. Drizzle with the olive oil and then toss well . Trim , cut the beans in half and cook.Drain the tuna and separate into chunks. Cut the tomatoes in half.

2

Assemble the salade by: covering the base of a serving dish with the lettuce leaves,and scattering the potatoes,beans, tuna, tomatoes, olives and capers on top.

3

Make the vinaigrette by mixing together the garlic, mustard and vinegar in a small bowl and slowly adding the oil. Whisk continuously to form an emulsion. Pour the vinaigrette on top and toss just before serving and decorate with the eggs and anchovies.

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