LunchDinnerMain Course

Classic Niçoise Salad

Name: Classic Niçoise Salad
Prep time: 25 min
Cook time: 15 min
Total time: 40 min
Yield: 4 portioner
Cuisine: french
Ingredients: 250 g green bean trimmed; 300 g potato small, waxy; 4 stk. egg; 300 g romaine lettuce torn into bite-sized pieces; 2 stk. tomato ripe, quartered; 0,5 stk. cucumber sliced; 170 g tuna in olive oil drained, flaked; 0,25 kop niçoise olive; 4 stk. anchovy fillet (valgfrit); 0,25 stk. red onion thinly sliced; 2 spsk. fresh parsley chopped (valgfrit); 3 spsk. red wine vinegar; 1 tsk. dijon mustard; 1 fed garlic minced; 0,5 kop extra virgin olive oil; 1 knivspids salt; 1 knivspids 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.

En original opskrift af Forkin

Tid i alt: 40 min.
Portioner: 4
Sværhedsgrad: Nem
Pr. portion: 465 kcal

Allergenoplysninger: kan indeholde æg, fisk, sennep og sulfitter. Kontrollér altid ingrediensernes emballage, hvis du har allergi.

Klargøring

Ingredienser

250 ggreen bean, trimmed
300 gpotato, small, waxy
4 stk.egg
300 gromaine lettuce, torn into bite-sized pieces
2 stk.tomato, ripe, quartered
0,5 stk.cucumber, sliced
170 gtuna in olive oil, drained, flaked
0,25 kopniçoise olive
4 stk.anchovy fillet(valgfrit)
0,25 stk.red onion, thinly sliced

garnish

2 spsk.fresh parsley, chopped(valgfrit)

dressing

3 spsk.red wine vinegar
1 tsk.dijon mustard
1 fedgarlic, minced
0,5 kopextra virgin olive oil
1 knivspidssalt
1 knivspidsblack pepper, freshly ground

Udstyr

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

Fremgangsmåde

Trin for trin

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.
Ca. 15 min.
Kokkens note: 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.
Ca. 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.
Ca. 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.
Ca. 2 min.
5
Slowly drizzle in the extra virgin olive oil while continuously whisking until the dressing is emulsified.
Ca. 1 min.
6
Arrange the torn romaine lettuce on a large platter or individual plates.
Ca. 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.
Ca. 5 min.
Kokkens note: Focus on creating an appealing presentation with distinct sections of each ingredient.
8
If using, place the anchovy fillets on top of the salad.
Ca. 1 min.
9
Drizzle the prepared dressing generously over the entire salad just before serving.
Ca. 1 min.
10
Garnish with fresh parsley, if desired, and serve immediately.

Pr. portion

Næringsindhold

72%Score

Kalorier: 465,3kcal
Protein: 13,2g
Kulhydrat: 26,9g
Fedt: 35,4g
Kostfibre: 6,2g
Sukker: 7,4g

Beregnet ud fra ingrediensmængderne i opskriften. Værdierne kan variere afhængigt af mærker og udskiftninger.

Bevar den gode smag

Opbevaring

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

Genopvarmning

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