Classic Niçoise Salad

下ごしらえ

材料

作り方

手順

1. 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.

   約15 分

   調理のヒント： An ice bath stops the cooking process and makes eggs easier to peel.

2. 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.

   約15 分

3. 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.

   約5 分

4. 4

   Prepare the dressing by whisking together the red wine vinegar, dijon mustard, minced garlic, salt, and black pepper in a small bowl.

   約2 分

5. 5

   Slowly drizzle in the extra virgin olive oil while continuously whisking until the dressing is emulsified.

   約1 分

6. 6

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

   約1 分

7. 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.

   約5 分

   調理のヒント： Focus on creating an appealing presentation with distinct sections of each ingredient.

8. 8

   If using, place the anchovy fillets on top of the salad.

   約1 分

9. 9

   Drizzle the prepared dressing generously over the entire salad just before serving.

   約1 分

10. 10

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