Niçoise Salad
Niçoise salad, the symbol of southern France, delights with the richness of flavours and aromas of tuna, eggs, crispy string beans, red cherry tomatoes and black olives, in addition to the dressing based on coarse French mustard. It is a great combination of textures and a real a feast for all senses.
Ingredients
| 2 SERVINGS | 4 SERVINGS | |
|---|---|---|
| SALAD | ||
| – iceberg lettuce | 1/2 head | 1 head |
| – tuna in own sauce | 1 can | 2 cans |
| – eggs | 3 M | 6 szt. M |
| – string beans | 100 g | 200 g |
| – red onion | 1 very small | 1 small |
| – black pitted olives | 20 | 40 |
| – cherry tomatoes | 14 | 28 |
| DRESSING | ||
| – lemon | 1 | 1 |
| – garlic | 1 clove | 2 cloves |
| – French mustard | 1 tbsp | 2 tbsp |
You will need
salt, pepper, vegetable or olive oil, 2 pots, sieve.
*** Where necessary, in the meal preparation instructions, we provide ingredient quantities for 2 servings (4 servings). ***
| NUTRIENTS | 100g | 1 SERVING |
|---|---|---|
| Energy | 232.8 kJ | 1374.2 kJ |
| Energy | 55.4 kcal | 326.7 kcal |
| Fat | 2.2 g | 13.2 g |
| of which saturates | 0.5 g | 3.0 g |
| Carbohydrate | 2.5 g | 14.6 g |
| of which sugars | 2.2 g | 14.6 g |
| Added Sugar | 0.0 g | 0.0 g |
| Protein | 6.1 g | 35.7 g |
| Salt | 0.3 g | 1.9 g |
przepis
1.
Put the eggs in the water with a little salt (it will be easier to peel) and cook for 10 minutes after the water boils. Then strain and cool in cold water.
2.
Wash the string beans, remove the ends and string them, then boil them in salted water for about 6 minutes then rinse them in a strainer with very cold water.
3.
In the meantime, chop the lettuce and rinse it in a strainer under cold water. Drain thoroughly and divide into 2 (4) plates. Wash the cherry tomatoes, cut them in half and place on the lettuce.
4.
Place the cooked beans on the plates with the lettuce and cherry tomatoes. Peel the eggs and cut them into 4 parts each. Then spread out evenly on salad plates. Distribute the olives in the same way.
5.
Cut the lemon in half and squeeze out the juice.
Prepare the dressing – finely chop a clove of garlic (or squeeze it with a garlic press), add the mustard, 1 tbsp (2 tbsp) lemon juice, 3 tbsp (6 tbsp) of oil, salt and pepper to taste. Combine all ingredients in a closed jar and mix vigorously.
6.
Drain the tuna from the brine and spread it evenly on the plates.
Peel the onion, slice it and sprinkle it on the salad plates.
Then pour the dressing over each batch and voila, it’s ready!
P.S. Mix the remaining lemon juice with water and enjoy a refreshing lemonade!
