Niçoise Salad

Crunchy sun-drenched vegetables, salty anchovies that pop, and tender tuna. A colorful plate where olive oil binds everything with character.

• Prep time: 25 min
• Cook time: 15 min
• Difficulty: Easy
• Calories: 517
• Protein: 31 g
• Carbs: 32 g
• Fat: 28 g

Ingredients

• 400 g Potato ( cooked and sliced )
• 200 g Green bean ( trimmed and blanched )
• 4 piece Egg ( hard-boiled and quartered )
• 200 g Tuna ( canned in water, drained )
• 8 piece European anchovy ( fillets in oil )
• 4 piece Round tomato ( cut into wedges )
• 1 piece Green bell pepper ( thinly sliced )
• 1 piece Red onion ( finely sliced )
• 50 g Black olive ( whole )
• 1 piece Garlic ( clove halved )
• 1 piece Basil ( fresh leaves chopped )
• 4 tbsp Extra virgin olive oil
• 2 tbsp Red wine vinegar
• 1 pinch Gray sea salt
• 1 pinch Black pepper ground

Instructions

1. Cooking the bases

   Plunge potatoes and green beans into boiling salted water. Vegetables must remain firm to the bite, no mush here. Cool them immediately in ice water to set the vibrant green color.

2. Preparing the eggs

   Cook the eggs for 9 minutes. Peel and cut into quarters. The yolk should be set but remain supple, no grey ring around it.

3. Cutting the raw vegetables

   Cut tomatoes into wedges and the pepper into thin strips. Slice the red onion. Rub the bottom of the dish with the halved garlic clove to scent without overpowering.

4. The seasoning

   Prepare the vinaigrette with olive oil and vinegar. It should be sharp. Coarsely flake the tuna to keep beautiful meaty chunks.

5. Plating

   Arrange all elements harmoniously. Add the anchovies in a lattice pattern and the black olives. Drizzle generously with vinaigrette and sprinkle with chopped fresh basil.

Chef's tips

• Never overcook the beans; they should 'snap' when you bite them.
• Use olive oil from Nice or Provence, with notes of almond or cut grass.
• The salad shouldn't swim in dressing; it should just be glossed.

Storage

Consume immediately. Raw vegetables soften quickly once seasoned.