The first time I tried Niçoise salad was this spring during our honeymoon, while wandering on the streets of Nice. The vibrant and colourful contrast of green beans, hard-boiled eggs, tomatoes, olives and other veggies combined with the chunks of tuna fish make this recipe a very appealing meal regardless of the season. I have never tried to make it at home … until today. I must say the result was an amazing, delicious and healthy meal!
Time:40 min, Prep: 20 min. Cook: 20 min.
Servings: 5-6
Salad Ingredients:
- 1-2 new white or red potatoes
- 2 tomatoes
- ½ big cucumber or 2 small cucumbers
- 2 small red or yellow peppers
- ½ small red onion
- 200 g baby green beans, trimmed and halved
- 2-3 garlic cloves
- 3 radishes
- 3 hard-boiled eggs
- 15 Kalamata olives
- A few pickles
- 350 g canned tuna, drained, broken into chunks
- 1 lettuce
- Salt and pepper
Dressing Ingredients:
- 100 ml lemon juice
- 150 ml extra-virgin olive oil
- 1 teaspoon Dijon mustard
- 1 tablespoon fresh basil, finely chopped
- Salt and pepper
Directions:
For the dressing, combine lemon juice, Dijon mustard, olive oil, and basil in a small bowl; season with salt and pepper.
Peel potatoes, cut them into small chunks and boil them in a pot with water and salt for about 15-20 minutes or until tender. Drain water and let potatoes cool.
Cook the green beans 5-7 minutes in boiling salted water, rinse under cold water, then drain.
Boil the eggs for 10 minutes. Remove the shell from the hard-boiled eggs and cut them into quarters.
Wash and slice all the other veggies.
Combine onions with potatoes and minced garlic.
Arrange the lettuce over the base of a serving platter. Place the tuna in the centre and arrange the potatoes, pickles, beans, tomatoes, cucumbers, peppers, radishes, olives and eggs around the tuna. Pour dressing evenly over the salad and serve.
