Niçoise Salad with Tuna, Egg, and Green Beans
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Source: https://recipheon.com/en/recipes/main-dishes/nicoise-salad-with-tuna-egg-and-green-beans
About this recipe
Niçoise salad with tuna, egg, and green beans is a filling dish full of vegetables, olives, and a flavorful mustard dressing. The potatoes, green beans, and eggs are cooked separately, then arranged on lettuce leaves with tomatoes, onion, and tuna. A simple dressing made with olive oil, mustard, lemon juice, and garlic ties all the ingredients together. Serve the salad for a light lunch or dinner, preferably right after preparing it, while the ingredients are still slightly warm.
Ingredients
Servings: 4
500 g small potatoes
250 g green beans, trimmed
4 eggs
2 cans tuna packed in water, 160 g each, drained
250 g cherry tomatoes
1 small red onion
100 g pitted black olives
1 head romaine lettuce, about 250 g
1 teaspoon salt, for cooking
Dressing
5 tablespoons olive oil
2 tablespoons lemon juice
1 tablespoon Dijon mustard
1 garlic clove, finely grated
1/4 teaspoon freshly ground black pepper
1/4 teaspoon salt
Steps
Wash the potatoes thoroughly, cut the larger ones in half, and place them in a pot with cold water and 1/2 teaspoon salt. Bring to a boil, then cook over medium heat for 12–15 minutes, until a knife slides in with slight resistance but the potatoes do not fall apart. Drain and let steam dry for 5 minutes.
Bring water with 1/2 teaspoon salt to a boil in a second pot. Add the green beans and cook for 4–5 minutes, until bright green and crisp-tender; drain. Place the eggs in a pot with cold water, bring to a boil, and cook for 9 minutes, until the whites and yolks are fully set. Transfer the eggs to cold water, let cool, and peel.
Wash and thoroughly dry the lettuce, then tear it into large pieces. Halve the tomatoes, slice the onion into thin strips, and cut the eggs into quarters. Drain the tuna and break it into larger pieces with a fork.
In a small bowl, combine the olive oil, lemon juice, Dijon mustard, garlic, 1/4 teaspoon salt, and pepper. Stir for about 30 seconds, until the dressing is smooth and slightly thickened.
Arrange the lettuce on a large platter. Add the potatoes, green beans, tomatoes, onion, olives, tuna, and quartered eggs, arranging the ingredients in separate groups or gently tossing them together. This will help the delicate eggs and tuna retain their shape.
Drizzle the salad with the dressing just before serving. Check the seasoning and serve right away, while the potatoes and green beans are slightly warm and the remaining ingredients are cool.
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