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🥗 Classic Niçoise Salad

526 kcal · 30 min · 4 servings

Ingredients

• 1 small garlic clove
• 1 small shallot
• 2 tbsp white wine vinegar
• 1 heaped tbsp Dijon mustard
• 4 tbsp olive oil
• 1 tbsp capers
• 2 eggs
• 150 g fine green beans
• salt
• 1 red onion
• 120 g tomatoes (2 tomatoes)
• 200 g tuna in its own juice
• 1 romaine lettuce heart
• 100 g baby salad mix
• pepper
• 50 g small black olives
• 3 sprigs chervil

Instructions

1. 1. Peel the garlic clove and chop it very finely.
2. 2. Peel the shallot and dice it as small as possible.
3. 3. Mix the chopped garlic and shallots with the vinegar and mustard.
4. 4. Stir in the olive oil slowly until a sauce has formed.
5. 5. Chop the capers roughly.
6. 6. Fold the capers into the vinaigrette.
7. 7. Let the sauce infuse for about 15 minutes.
8. 8. Bring water to a boil.
9. 9. Carefully place the eggs into the boiling water.
10. 10. Boil the eggs for 8 minutes.
11. 11. Drain the eggs and shock them with cold water.
12. 12. Bring fresh salted water to a boil.
13. 13. Remove the ends of the beans.
14. 14. Boil the beans for 10 minutes in the boiling salted water.
15. 15. Drain the beans and shock them with cold water.
16. 16. Let the beans drain well.
17. 17. Peel the onion.
18. 18. Slice the onion into thin slices.
19. 19. Wash the tomatoes.
20. 20. Cut the tomatoes into quarters.
21. 21. Remove the hard stem ends from the tomatoes.
22. 22. Peel the boiled eggs.
23. 23. Cut the eggs into wedges.
24. 24. Let the tuna drain well.
25. 25. Wash the salad greens.
26. 26. Spin the salad greens dry.
27. 27. Tear the salad greens into bite-sized pieces if necessary.
28. 28. Place the salad greens in a bowl.
29. 29. Season the vinaigrette with salt and pepper.
30. 30. Take half of the vinaigrette.
31. 31. Toss half of the vinaigrette with the salad.
32. 32. Distribute the onion slices over the salad.
33. 33. Distribute the tomato pieces over the salad.
34. 34. Distribute the egg wedges over the salad.
35. 35. Distribute the beans over the salad.
36. 36. Crumble the tuna over the salad.
37. 37. Sprinkle the olives over the salad.
38. 38. Drizzle the salad with the remaining vinaigrette.
39. 39. Wash the chervil.
40. 40. Shake the chervil dry.
41. 41. Pluck the chervil leaves.
42. 42. Distribute the chervil leaves over the salad.
43. 43. Serve the salad immediately.

Nutrition per serving

• kcal: 526
• Protein: 30 g · Fett/Fat: 40 g · Carbs: 9 g