LunchDinnerMain Course

Classic Niçoise Salad

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

Een origineel recept van Forkin

Totale tijd: 40 min
Porties: 4
Moeilijkheid: Makkelijk
Per portie: 465 kcal

Allergeneninformatie: kan eieren, vis, mosterd en sulfieten bevatten. Controleer bij een allergie altijd de verpakking van de ingrediënten.

Mise-en-place

Ingrediënten

250 ggreen bean, trimmed
300 gpotato, small, waxy
4 stegg
300 gromaine lettuce, torn into bite-sized pieces
2 sttomato, ripe, quartered
0,5 stcucumber, sliced
170 gtuna in olive oil, drained, flaked
0,25 kopjeniçoise olive
4 stanchovy fillet(optioneel)
0,25 stred onion, thinly sliced

garnish

2 elfresh parsley, chopped(optioneel)

dressing

3 elred wine vinegar
1 tldijon mustard
1 teentjegarlic, minced
0,5 kopjeextra virgin olive oil
1 snufjesalt
1 snufjeblack pepper, freshly ground

Keukengerei

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

De bereidingswijze

Stap voor stap

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

Per portie

Voedingswaarden

72%Score

Calorieën: 465,3kcal
Eiwit: 13,2g
Koolhydraten: 26,9g
Vet: 35,4g
Vezels: 6,2g
Suiker: 7,4g

Geschat op basis van de hoeveelheden ingrediënten in het recept. Waarden kunnen per merk en vervanging verschillen.

Goed bewaren

Bewaren

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

Opwarmen

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