Salade Niçoise

🛒 Ingredients

• Canned tuna in olive oil, drained 80 g · 200 kcal
• Large eggs, hard-boiled 50 g · 78 kcal
• Ripe tomatoes, quartered 100 g · 18 kcal
• Fresh green beans, blanched 70 g · 22 kcal
• Small new potatoes, boiled and quartered 100 g · 78 kcal
• Niçoise olives 20 g · 23 kcal
• Anchovy fillets 5 g · 7 kcal
• Butter lettuce or mixed greens 40 g · 6 kcal
• Red onion, thinly sliced 15 g · 6 kcal
• Extra virgin olive oil (for dressing) 20 g · 177 kcal
• Red wine vinegar 10 g · 3 kcal
• Dijon mustard 3 g · 3 kcal
• Garlic clove, minced 3 g · 4 kcal

👨‍🍳 Instructions

1. Boil the new potatoes in salted water until tender, about 15-20 minutes, then drain and quarter them. Separately, blanch the green beans in boiling salted water for 3-5 minutes until crisp-tender, then immediately transfer to an ice bath to stop cooking and preserve color, then drain.
2. In a small bowl, whisk together the olive oil, red wine vinegar, Dijon mustard, and minced garlic. Season the vinaigrette with a pinch of salt and black pepper to taste.
3. Arrange the lettuce leaves on a large serving platter or individual plates. Artfully arrange the quartered tomatoes, blanched green beans, boiled potato quarters, hard-boiled egg halves, tuna flakes, Niçoise olives, and anchovy fillets over the lettuce.
4. Drizzle the prepared vinaigrette generously over the assembled salad just before serving.