Ingredients

400 g waxy baby potatoes
300 g green beans
4 piece eggs
2 can tuna in spring water (140 g drained weight each)
300 g cherry tomatoes
80 g black olives (Niçoise or Kalamata)
1 piece small red onion
60 ml olive oil
20 ml red wine vinegar
10 g Dijon mustard
1 pinch salt
1 pinch black pepper

Instructions

Boil the potatoes in well-salted water until tender. Drain, let them steam dry briefly, then halve.
Cook the eggs in boiling water until just set with slightly jammy yolks, then shock in cold water, peel and quarter.
Trim the green beans and blanch in salted boiling water until crisp-tender, then plunge straight into ice water so they stay bright and snappy.
For the vinaigrette, whisk the mustard with the vinegar, salt and pepper, then slowly stream in the olive oil while whisking until lightly emulsified.
Slice the onion into thin rings, halve the tomatoes and drain and flake the tuna. Arrange everything with the potatoes, beans, eggs and olives on a platter and drizzle generously with the vinaigrette.

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Salade Niçoise with Mustard Vinaigrette

Name: Salade Niçoise with Mustard Vinaigrette
Prep time: 25 min
Cook time: 20 min
Total time: 45 min
Yield: 4 servings
Ingredients: 400 g waxy baby potatoes; 300 g green beans; 4 piece eggs; 2 can tuna in spring water (140 g drained weight each); 300 g cherry tomatoes; 80 g black olives (Niçoise or Kalamata); 1 piece small red onion; 60 ml olive oil; 20 ml red wine vinegar; 10 g Dijon mustard; 1 pinch salt; 1 pinch black pepper

The classic salad from the South of France: flaky tuna, crisp green beans, jammy eggs and briny olives. A punchy mustard vinaigrette pulls it all together into a satisfying summer meal..

⏱

Cook time

45 min

🍽

Servings

🧂

Ingredients

View Original ↗

Nutrition

per serving

390 kcal

Calories

28 g

Protein

22 g

Fat

20 g

Carbs

Ingredients

For 4 servings

Instructions

1
Boil the potatoes in well-salted water until tender. Drain, let them steam dry briefly, then halve.
2
Cook the eggs in boiling water until just set with slightly jammy yolks, then shock in cold water, peel and quarter.
3
Trim the green beans and blanch in salted boiling water until crisp-tender, then plunge straight into ice water so they stay bright and snappy.
4
For the vinaigrette, whisk the mustard with the vinegar, salt and pepper, then slowly stream in the olive oil while whisking until lightly emulsified.
5
Slice the onion into thin rings, halve the tomatoes and drain and flake the tuna. Arrange everything with the potatoes, beans, eggs and olives on a platter and drizzle generously with the vinaigrette.