Nippy Niçoise Salad Recipe
The salad here is good enough to make your day, and hearty enough to make a meal for you. It uses Tuna, mixes them up with potatoes, vegetables and a wonderful dressing of anchovy, lemon and olive oil.
The salad is different to both taste and sight and can easily be a part of a celebration. Invite over friends and make it a memorable get together with this delicious dish that is going to make it worth all the effort. Our step by step guide has the complete details and an easy to follow and master recipe.
Preparation Time: 15 minutes
Serving Size: 4 persons
Utensils: salad bowl, 2 pans, small mixing bowl
Nutrition:
Calories: 430
Fat: 15 g
Cholesterol: 260 mg
Ingredients:
– 400g ready-washed baby new potatoes
– 200g French beans
– 3 eggs
– 50g can anchovy fillets
– 1 garlic clove, crushed
– 1 tsp Dijon mustard
– 1 tbsp lemon juice
– 5 tbsp olive oil
– 200g can tuna, drained
– 1 cos lettuce, torn
– 8 baby plum tomatoes, or baby tomatoes, halved
– 12 stoned black olives
Instructions
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1
Put the potatoes in a pan of water and cook them for ten minutes. Add the peas after that and boil both of them together for five more minutes or until you are sure that they have gone tender. Drain the water and rinse the vegetables under cold water and allow to cool.
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2
While the potatoes are boiling, make the eggs in another pan. Put the eggs in the pan and cover with water that covers them. Boil the water for 8 minutes. Drain out the hot water and put the eggs in a bowl of cold water to cool down. When they cool down, peel them and cut them into quarters length ways.
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3
Make the dressing now. First of all open up the can of anchovy fillets. Combine them with garlic, mustard, lemon juice and olive oil in a blender. Blend well so that a smooth dressing is formed.
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4
Toss together the potatoes and beans in a large bowl. Pour half of the dressing over them and toss well to coat. Make chunks out of the tuna. Arrange lettuce in a salad bowl. Top the lettuce with the potato and bean mixture. Next add the eggs and tomatoes. Scatter the tuna chunks and olives over the salad. In the end, drizzle half the dressing over it all and serve right away.
