Salade niçoise with tuna, egg and green beans
The French classic as a dinner salad: boiled potatoes, green beans, cherry tomatoes and lettuce with tuna, egg, black olives, anchovies and capers, and a Dijon vinaigrette. Many mash the anchovies into cottage cheese, or use tuna in oil.
- 30 minTime
- 20 minHands-on
- 4Portions
- ≈ 38 krper portion
- 410kcal per portion
Ingredients for 4 portions
- 600 gPotato, small, waxy
- 4Eggs
- 300 gGreen beans, fresh or frozen
- 2 tbspOlive oil
- 1 tbspVinegar, white wine vinegar
- 1 tspMustard, Dijon mustard
- 1 cloveGarlic
- to tasteSalt
- to tasteBlack pepper
- ½Lettuce, Little Gem or cos
- 250 gCherry tomato, halved
- ½Red onion, thinly sliced
- 300 gTuna, 2 tins in water, drained
- 5 tbspBlack olives, Niçoise olives if you can
- 8Anchovy fillets
- 2 tbspCapers in brine
Method
- Scrub the potatoes and put them in a saucepan. Cover with water, add salt and bring to the boil.
- Boil the potatoes until tender, about 18 minutes from when the water boils.
- Lower the eggs into boiling water and cook them for 8 minutes. Cool them under cold water.
- Add the green beans to the potato pan for the last 4 minutes of cooking.
- Whisk the oil, vinegar, mustard and crushed garlic into a vinaigrette. Season with salt and pepper.
- Rinse and tear the lettuce, halve the tomatoes and thinly slice the red onion.
- Drain the potatoes and beans and cool the beans under cold water. Halve the potatoes. Peel the eggs and cut them in half.
- Arrange the lettuce, potatoes, beans, tomatoes and onion on a large platter. Top with the tuna, eggs, olives, anchovies and capers and drizzle over the vinaigrette.
The cost is estimated from Swedish grocery prices.
