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🥗 Classic Niçoise Salad

359 kcal · 30 min · 4 servings

Ingredients

• 200 g fresh green beans
• salt
• 200 g colorful cherry tomatoes
• 1 salad cucumber
• 1 red bell pepper
• 1 small red onion
• 100 g artichoke hearts (can; drained weight)
• 30 g capers (jar; drained weight)
• 50 g olives (jar; drained weight)
• 150 g tuna in oil (can)
• 200 g romaine lettuce
• 1 garlic clove
• 4 tbsp olive oil
• 1 tbsp lemon juice
• 1 tsp mustard
• pepper
• 4 eggs

Instructions

1. 1. Trim and wash the beans, then cut them in half. Boil them in salted water for 4 to 5 minutes until tender-crisp. Immediately shock them in ice water to keep their green color. Drain them afterwards.
2. 2. Wash the tomatoes and cut them in half. Peel and wash the cucumber. Cut it lengthwise in half and slice it. Peel and wash the bell pepper. Remove the seeds and cut it into strips. Peel the onion and slice it into thin rings.
3. 3. Drain the artichoke hearts, capers, olives, and tuna. Cut the artichoke hearts in half. Shred the tuna into bite-sized pieces.
4. 4. Wash the salad greens. Spin them dry and tear them into bite-sized pieces.
5. 5. Peel the garlic and chop it finely. Place it in a small bowl or a jar. Add olive oil, lemon juice, mustard, salt, and pepper. Whisk until creamy or shake the jar vigorously.
6. 6. Boil the eggs in boiling water for 7 minutes for soft-boiled eggs. Shock them in cold water, peel them, and cut them into quarters.
7. 7. Arrange the salad leaves on plates or a large platter. Top with beans, tomatoes, cucumber slices, bell pepper strips, onion rings, artichokes, tuna pieces, eggs, olives, and capers. Drizzle the dressing evenly over the salad. Serve immediately.

Nutrition per serving

• kcal: 359
• Protein: 20 g · Fett/Fat: 26 g · Carbs: 11 g