LunchDinnerMain Course

Classic Niçoise Salad

Name: Classic Niçoise Salad
Prep time: 25 min
Cook time: 15 min
Total time: 40 min
Yield: 4 racions
Cuisine: french
Ingredients: 250 g green bean trimmed; 300 g potato small, waxy; 4 u egg; 300 g romaine lettuce torn into bite-sized pieces; 2 u tomato ripe, quartered; 0,5 u cucumber sliced; 170 g tuna in olive oil drained, flaked; 0,25 tassa niçoise olive; 4 u anchovy fillet (opcional); 0,25 u red onion thinly sliced; 2 cs fresh parsley chopped (opcional); 3 cs red wine vinegar; 1 ct dijon mustard; 1 gra garlic minced; 0,5 tassa extra virgin olive oil; 1 pessic salt; 1 pessic black pepper freshly ground

This traditional French salad combines fresh vegetables, hard-boiled eggs, tuna, and olives for a satisfying and flavorful meal. It's dressed simply with a classic vinaigrette, highlighting the quality of each ingredient. Perfect for a light lunch or dinner.

Una recepta original de Forkin

Temps total: 40 min
Racions: 4
Dificultat: Fàcil
Per ració: 465 kcal

Informació sobre al·lèrgens: pot contenir ous, peix, mostassa i sulfits. Si teniu al·lèrgies, comproveu sempre els envasos dels ingredients.

Preparació prèvia

Llista d’ingredients

250 ggreen bean, trimmed
300 gpotato, small, waxy
4 uegg
300 gromaine lettuce, torn into bite-sized pieces
2 utomato, ripe, quartered
0,5 ucucumber, sliced
170 gtuna in olive oil, drained, flaked
0,25 tassaniçoise olive
4 uanchovy fillet(opcional)
0,25 ured onion, thinly sliced

garnish

2 csfresh parsley, chopped(opcional)

dressing

3 csred wine vinegar
1 ctdijon mustard
1 gragarlic, minced
0,5 tassaextra virgin olive oil
1 pessicsalt
1 pessicblack pepper, freshly ground

Estris

platter · large bowl · saucepan · cutting board · knife · whisk

Elaboració

Pas a pas

1
Boil the eggs in a small pot for 8-10 minutes until hard-boiled. Immediately transfer them to an ice bath to cool, then peel and quarter them.
Uns 15 min
Nota de cuina: An ice bath stops the cooking process and makes eggs easier to peel.
2
While the eggs cook, steam or boil the potatoes until tender, about 10-15 minutes. Drain and let them cool slightly, then cut into halves or quarters depending on size.
Uns 15 min
3
Blanch the green beans in boiling salted water for 3-5 minutes until crisp-tender. Drain and plunge them into an ice bath to stop cooking and retain their vibrant color.
Uns 5 min
4
Prepare the dressing by whisking together the red wine vinegar, dijon mustard, minced garlic, salt, and black pepper in a small bowl.
Uns 2 min
5
Slowly drizzle in the extra virgin olive oil while continuously whisking until the dressing is emulsified.
Uns 1 min
6
Arrange the torn romaine lettuce on a large platter or individual plates.
Uns 1 min
7
Artfully arrange the cooled potatoes, green beans, quartered tomatoes, sliced cucumber, flaked tuna, niçoise olives, quartered eggs, and sliced red onion over the lettuce.
Uns 5 min
Nota de cuina: Focus on creating an appealing presentation with distinct sections of each ingredient.
8
If using, place the anchovy fillets on top of the salad.
Uns 1 min
9
Drizzle the prepared dressing generously over the entire salad just before serving.
Uns 1 min
10
Garnish with fresh parsley, if desired, and serve immediately.

Per ració

Nutrició

72%Puntuació

Calories: 465,3kcal
Proteïnes: 13,2g
Hidrats de carboni: 26,9g
Greixos: 35,4g
Fibra: 6,2g
Sucre: 7,4g

Estimació basada en les quantitats dels ingredients. Els valors poden variar segons les marques i les substitucions.

Conservació

Com conservar-ho

Store leftover Niçoise salad components separately in airtight containers in the refrigerator.

Com reescalfar-ho

This salad is best enjoyed cold and fresh; do not reheat.