🥗 Classic Niçoise Salad

Name: Classic Niçoise Salad
Total time: 30 min
Yield: 4 servings
Ingredients: 1 small head lettuce; 250 g green beans; salt; 4 tomatoes; 2 hard-boiled eggs; 300 g potatoes (small, young, cooked); 1 can tuna (in natural juice); 1 small jar anchovies (in oil); 50 g black olives; 2 garlic cloves (peeled, large cloves sliced into strips); 1 lemon (use the juice); salt; pepper; 6 tbsp olive oil

489 kcal · 30 min · 4 servings

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Ingredients

1 small head lettuce
250 g green beans
salt
4 tomatoes
2 hard-boiled eggs
300 g potatoes (small, young, cooked)
1 can tuna (in natural juice)
1 small jar anchovies (in oil)
50 g black olives
2 garlic cloves (peeled, large cloves sliced into strips)
1 lemon (use the juice)
salt
pepper
6 tbsp olive oil

Instructions

1. Rinse the green beans under cold running water. Trim off the tough ends. Boil the beans in plenty of salted water for about 8 minutes. Immediately shock them in cold water to keep them crisp. Let them drain well afterwards.
2. Wash the tomatoes and pat them dry. Cut them into eight wedges. Wash the lettuce and spin it dry. Tear the leaves into bite-sized pieces. Peel the boiled eggs and cut them into eight wedges as well.
3. Halve or quarter the boiled potatoes. Add all salad ingredients except the eggs and olives to a large bowl.
4. Finely chop the garlic. Sauté it in 2 tablespoons of olive oil until fragrant. Let the mixture cool down. Whisk the remaining dressing ingredients together in a small bowl.
5. Add the cooled garlic oil and the dressing to the salad. Toss everything well so that it is evenly coated. Divide the salad onto plates.
6. Drain the oil from the tuna can. Flake the tuna into coarse pieces. Arrange the tuna, anchovies, halved eggs, and olives on top of the salad.

Nutrition per serving

kcal: 489
Protein: 22 g · Fett/Fat: 36 g · Carbs: 19 g