Salade Niçoise or Salad from Nice
Fresh lettuce, ripe tomatoes, crunchy green beans, potatoes, tuna, and boiled eggs will bring various textures, aromas, and colors to your plate. Enjoy!
- 5 middle-sized young potatoes
- 30 dg fresh green beans
- 4 hard boiled eggs
- 1 small lettuce (butterhead or green leaf)
- 2 big tomatoes or 20 dg cherry tomatoes
- 2 cans of tuna in olive oil
- black olives (optional)
- ____
- FOR THE DRESSING:
- 1 teaspoon Dijon mustard
- 2 tablespoons vinegar
- 4 tablespoons olive oil
- 1/2 garlic clove
- 1 salty anchovy fillet
- Salt to taste
- Pepper to taste
- Prepare the dressing first. Crush the garlic and anchovy fillet with a bit of salt. Add the mustard, vinegar, and olive oil. Combine it all and leave it aside.
- Wash and peel the young potatoes and put them in a big pot with salty water. Boil them until they get soft, for about 7 minutes. Add the cleaned green beans and boil for 5 more minutes. Take the vegetables out of the water and put them immediately in a bowl with ice water.
- When the vegetables cool down, strain them, put them in a bowl, and add two spoons of the dressing. Leave it aside to cool down completely.
- Meanwhile, hard boil the eggs. When they have cooled down, peel them and cut them in quarters.
- Clean and wash the lettuce and cut it into smaller pieces. Add the lettuce and olives to the bowl with the rest of the vegetables and combine it well. At the very end, add the diced tomatoes and tuna, and salt and pepper to taste.
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