LunchDinnerMain Course

Classic Niçoise Salad

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

O rețetă originală de Forkin

Durată totală: 40 min.
Porții: 4
Dificultate: Ușoară
Per porție: 465 kcal

Informații despre alergeni: poate conține ouă, pește, muștar și sulfiți. Verifică întotdeauna ambalajele ingredientelor dacă ai o alergie.

Pregătirea ingredientelor

Ingrediente

250 ggreen bean, trimmed
300 gpotato, small, waxy
4 buc.egg
300 gromaine lettuce, torn into bite-sized pieces
2 buc.tomato, ripe, quartered
0,5 buc.cucumber, sliced
170 gtuna in olive oil, drained, flaked
0,25 canăniçoise olive
4 buc.anchovy fillet(opțional)
0,25 buc.red onion, thinly sliced

garnish

2 lingurăfresh parsley, chopped(opțional)

dressing

3 lingurăred wine vinegar
1 lingurițădijon mustard
1 cățelgarlic, minced
0,5 canăextra virgin olive oil
1 un prafsalt
1 un prafblack pepper, freshly ground

Ustensile

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

Mod de preparare

Pas cu pas

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

Per porție

Valori nutriționale

72%Scor

Calorii: 465,3kcal
Proteine: 13,2g
Carbohidrați: 26,9g
Grăsimi: 35,4g
Fibre: 6,2g
Zahăr: 7,4g

Estimare bazată pe cantitățile ingredientelor din rețetă. Valorile pot varia în funcție de mărci și înlocuiri.

Păstrează gustul bun

Păstrare

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

Reîncălzire

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