LunchDinnerMain Course

Classic Niçoise Salad

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

Alkuperäinen resepti: Forkin

Kokonaisaika: 40 min
Annoksia: 4
Vaikeustaso: Helppo
Annosta kohti: 465 kcal

Allergeenitiedot: saattaa sisältää seuraavia: kananmunat, kala, sinappi ja sulfiitit. Tarkista aina ainesosien pakkaukset, jos sinulla on allergia.

Esivalmistelut

Ainesosat

250 ggreen bean, trimmed
300 gpotato, small, waxy
4 kplegg
300 gromaine lettuce, torn into bite-sized pieces
2 kpltomato, ripe, quartered
0,5 kplcucumber, sliced
170 gtuna in olive oil, drained, flaked
0,25 kuppiniçoise olive
4 kplanchovy fillet(valinnainen)
0,25 kplred onion, thinly sliced

garnish

2 rklfresh parsley, chopped(valinnainen)

dressing

3 rklred wine vinegar
1 tldijon mustard
1 kynsigarlic, minced
0,5 kuppiextra virgin olive oil
1 hyppysellinensalt
1 hyppysellinenblack pepper, freshly ground

Välineet

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

Valmistusohje

Vaihe vaiheelta

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

Annosta kohti

Ravintoarvot

72%Pisteet

Kalorit: 465,3kcal
Proteiini: 13,2g
Hiilihydraatit: 26,9g
Rasva: 35,4g
Kuitu: 6,2g
Sokeri: 7,4g

Arvio perustuu reseptin ainesosamääriin. Arvot voivat vaihdella tuotemerkkien ja korvaavien ainesosien mukaan.

Säilytä hyvänä

Säilytys

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

Uudelleenlämmitys

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