The salad nicoise is a famous salad originated in the southern French city Nice. Great as a lunch or main. Instead of using fresh tuna, you can also use canned tuna, just make sure to drain the tuna before you use it.
Cook the potatoes in boiling water until they are done and let them cool down. Cut the potatoes in half.
Cook the haricots verts in boiling water with salt and when they are done let them cool off under cold running water.
Brush both sides of tuna with oil and add a pinch of salt and pepper. Grill the tuna on both sides. Let the tuna cool down and cut in 4 pieces.
Cut the tomatoes and olives in half
Take a bowl with the vinaigrette and mix the potatoes, haricots verts, tomatoes, olives and lettuce. Mix this well.
Place the mixture on a plate, arrange the anchovies on top and sprinkle with the shallot. Cut the egg in 4 pieces and place them on the plate. Serve the tuna on top of the salad.
Serve with some nice bread. Enjoy!
- 1 fillet albacore tuna 200-240 g
- 20 g salted anchovies fillets
- 150 g peeled potatoes
- 50 g haricots verts, ends cut off
- 1 table sp. olive oil
- 7 cherry tomatoes
- 6 black olives, cut in half
- ½ shallot, chopped in thin slices
- 1 egg, hard-boiled
- 6 leaves romaine lettuce
- 4 table sp. mustard vinaigrette
- pepper and salt