Main CourseLunchDinner

Classic Salade Niçoise

Name: Classic Salade Niçoise
Prep time: 25 min
Cook time: 20 min
Total time: 45 min
Yield: 4 annosta
Cuisine: french
Ingredients: 500 g new potato halved or quartered; 200 g green bean trimmed; 4 kpl egg; 170 g canned tuna drained and flaked; 1 kpl romaine lettuce chopped; 250 g cherry tomato halved; 0,5 kpl cucumber sliced; 0,5 kpl red onion thinly sliced; 0,5 kuppi black olive pitted; 0,33 kuppi extra virgin olive oil; 2 rkl red wine vinegar; 1 tl dijon mustard; 1 kynsi garlic minced; 0,5 tl salt; 0,25 tl black pepper freshly ground; 2 rkl fresh parsley chopped (valinnainen)

This refreshing French salad features a vibrant medley of fresh vegetables, tender potatoes, hard-boiled eggs, and flaky tuna, all brought together with a bright vinaigrette. It's a satisfying and wholesome main course perfect for a light lunch or dinner.

Alkuperäinen resepti: Forkin

Kokonaisaika: 45 min
Annoksia: 4
Vaikeustaso: Keskitaso
Annosta kohti: 474 kcal

Gluteeniton

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

Esivalmistelut

Ainesosat

500 gnew potato, halved or quartered
200 ggreen bean, trimmed
4 kplegg
170 gcanned tuna, drained and flaked
1 kplromaine lettuce, chopped
250 gcherry tomato, halved
0,5 kplcucumber, sliced
0,5 kplred onion, thinly sliced
0,5 kuppiblack olive, pitted

dressing

0,33 kuppiextra virgin olive oil
2 rklred wine vinegar
1 tldijon mustard
1 kynsigarlic, minced
0,5 tlsalt
0,25 tlblack pepper, freshly ground

garnish

2 rklfresh parsley, chopped(valinnainen)

Välineet

large pot · whisk · serving platter · small pot

Valmistusohje

Vaihe vaiheelta

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
Reduce heat to medium and simmer until the potatoes are tender when pierced with a fork, about 10-15 minutes.
Noin 15 min
3
While the potatoes cook, bring a separate small pot of water to a boil.
4
Carefully add the eggs to the boiling water and cook for 8-10 minutes for hard-boiled eggs.
Noin 10 min
Kokin vinkki: For easier peeling, transfer eggs to an ice bath immediately after cooking.
5
Drain the potatoes and set aside to cool slightly.
6
In the same boiling water used for the eggs, blanch the green beans for 2-3 minutes until bright green and crisp-tender.
Noin 3 min
Kokin vinkki: Immediately transfer blanched green beans to an ice bath to stop cooking and preserve their color.
7
Peel and quarter the cooled hard-boiled eggs.
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
Arrange the chopped romaine lettuce on a large serving platter or individual plates.
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.
Kokin vinkki: Arrange ingredients in sections for a visually appealing presentation.
11
Drizzle the prepared dressing generously over the salad.
12
Garnish with fresh parsley, if desired, and serve immediately.

Annosta kohti

Ravintoarvot

72%Pisteet

Kalorit: 473,7kcal
Proteiini: 24,6g
Hiilihydraatit: 34,2g
Rasva: 28g
Kuitu: 6,7g
Sokeri: 6,9g

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

Säilytä hyvänä

Säilytys

Store leftover Salade Niçoise in an airtight container in the refrigerator.

Uudelleenlämmitys

This salad is best enjoyed cold.