Classic Salade Niçoise

Klargøring

Ingredienser

Fremgangsmåde

Trin for trin

1. 1

   Place the new potatoes in a large pot and cover with cold water. Add a pinch of salt and bring to a boil over high heat.

2. 2

   Reduce heat to medium and simmer until the potatoes are tender when pierced with a fork, about 10-15 minutes.

   Ca. 15 min.

3. 3

   While the potatoes cook, bring a separate small pot of water to a boil.

4. 4

   Carefully add the eggs to the boiling water and cook for 8-10 minutes for hard-boiled eggs.

   Ca. 10 min.

   Kokkens note: For easier peeling, transfer eggs to an ice bath immediately after cooking.

5. 5

   Drain the potatoes and set aside to cool slightly.

6. 6

   In the same boiling water used for the eggs, blanch the green beans for 2-3 minutes until bright green and crisp-tender.

   Ca. 3 min.

   Kokkens note: Immediately transfer blanched green beans to an ice bath to stop cooking and preserve their color.

7. 7

   Peel and quarter the cooled hard-boiled eggs.

8. 8

   In a small bowl, whisk together the extra virgin olive oil, red wine vinegar, dijon mustard, garlic, salt, and black pepper for the dressing.

9. 9

   Arrange the chopped romaine lettuce on a large serving platter or individual plates.

10. 10

    Artfully arrange the cooled potatoes, blanched green beans, quartered eggs, flaked canned tuna, halved cherry tomatoes, sliced cucumber, thinly sliced red onion, and black olives over the lettuce.

    Kokkens note: Arrange ingredients in sections for a visually appealing presentation.

11. 11

    Drizzle the prepared dressing generously over the salad.

12. 12

    Garnish with fresh parsley, if desired, and serve immediately.