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🥗 Classic Niçoise Salad

426 kcal · 30 min · 4 servings

Ingredients

• 250 g small waxy potatoes
• salt
• 2 eggs
• 500 g green beans
• 1 zucchini
• 5 tbsp olive oil
• 1 green bell pepper
• 1 red onion
• 195 g tuna in its own juice (filling volume 1 can)
• 4 beefsteak tomatoes
• salt
• pepper (from the mill)
• 3 tbsp white wine vinegar
• 2 tbsp large capers
• 0.5 bunch parsley (approx. 20 g)

Instructions

1. 1. Wash the potatoes thoroughly.
2. 2. Bring water to a boil and add salt.
3. 3. Cook the potatoes in this salted water for 25 to 30 minutes.
4. 4. Drain the potatoes and rinse them with cold water to stop the cooking process.
5. 5. Peel the cooled potatoes.
6. 6. Let the potatoes cool down completely.
7. 7. Boil the eggs for 10 minutes.
8. 8. Drain the water from the eggs.
9. 9. Rinse the eggs with cold water.
10. 10. Peel the cooled eggs.
11. 11. Cut the eggs into quarters.
12. 12. Wash the green beans.
13. 13. Remove the hard ends from the beans.
14. 14. Cut the beans in half.
15. 15. Bring water to a boil and add plenty of salt.
16. 16. Cook the beans for 8 to 10 minutes.
17. 17. Drain the beans.
18. 18. Rinse the beans with ice-cold water.
19. 19. Let the beans drain well.
20. 20. Wash the zucchini.
21. 21. Slice the zucchini into thin rounds.
22. 22. Heat 1 tablespoon of olive oil in a pan.
23. 23. Fry the zucchini slices in the oil.
24. 24. Wash the bell pepper.
25. 25. Remove the inside and seeds of the bell pepper.
26. 26. Cut the bell pepper into strips.
27. 27. Peel the onion.
28. 28. Cut the onion in half.
29. 29. Slice the onion halves into thin rings.
30. 30. Take the tuna out of the can.
31. 31. Drain the oil from the tuna.
32. 32. Flake the tuna with a fork.
33. 33. Wash the tomatoes.
34. 34. Remove the hard stem ends from the tomatoes.
35. 35. Cut the tomatoes into eighths.
36. 36. Add salt to a small bowl.
37. 37. Add pepper to the bowl.
38. 38. Add vinegar to the bowl.
39. 39. Add the remaining olive oil to the bowl.
40. 40. Whisk the ingredients for the sauce well together.
41. 41. Cut the cooled potatoes into halves or quarters.
42. 42. Add the potatoes, beans, bell pepper, and onions to a bowl.
43. 43. Pour the sauce over the vegetables.
44. 44. Mix everything well.
45. 45. Distribute the vegetables onto the plates.
46. 46. Place the eggs on the salad.
47. 47. Place the zucchini on the salad.
48. 48. Place the tuna on the salad.
49. 49. Place the tomatoes on the salad.
50. 50. Sprinkle the capers over the salad.
51. 51. Wash the parsley.
52. 52. Shake the parsley dry.
53. 53. Pluck the parsley leaves from the stems.
54. 54. Finely chop the parsley leaves.
55. 55. Sprinkle the parsley over the finished salad.
56. 56. Serve the salad with fresh baguette.
57. 57. Add a white wine.

Nutrition per serving

• kcal: 426
• Protein: 23 g · Fett/Fat: 24 g · Carbs: 28 g