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🥗 Classic Niçoise Salad

522 kcal · 30 min · 4 servings

Ingredients

• 200 g beans
• 300 g tomatoes
• 250 g potatoes
• 1 lettuce
• 6 anchovy fillets
• 100 g olives
• 2 onions
• 2 cans tuna (in water)
• 3 eggs
• 4 tbsp white wine vinegar
• 1 tsp mustard
• salt
• pepper (from the mill)
• 5 tbsp olive oil

Instructions

1. 1. Rinse the green beans under cold running water.
2. 2. Bring a pot of salted water to a boil.
3. 3. Cook the beans in the boiling water for about 10 minutes until tender-crisp.
4. 4. Drain the beans and immediately rinse them with cold water to stop the cooking process.
5. 5. Let the beans drain well in a colander.
6. 6. Pour boiling water over the tomatoes briefly.
7. 7. Peel the tomatoes and cut them into quarters.
8. 8. Remove the core from the tomato quarters.
9. 9. Cut the cored tomatoes into eighths.
10. 10. Slice the potatoes into thin rounds.
11. 11. Wash the salad greens thoroughly.
12. 12. Dry the salad leaves using a salad spinner or a kitchen towel.
13. 13. Tear the salad leaves into bite-sized pieces.
14. 14. Peel the onions.
15. 15. Slice the onions into thin rings.
16. 16. Drain the anchovies from the can.
17. 17. Pat the anchovies dry with a kitchen towel.
18. 18. Flake the tuna with a fork.
19. 19. Cut the boiled eggs into quarters.
20. 20. Whisk the vinegar with the mustard, salt, and pepper in a small bowl.
21. 21. Slowly whisk the oil into the vinegar mixture until a creamy vinaigrette forms.
22. 22. Toss the salad, beans, tomatoes, potatoes, onions, and anchovies with the vinaigrette.
23. 23. Arrange the mixed ingredients in a serving bowl.
24. 24. Garnish the salad with the egg quarters.
25. 25. Serve the salad immediately.

Nutrition per serving

• kcal: 522
• Protein: 32 g · Fett/Fat: 36 g · Carbs: 17 g