Salade Nicoise

🛒 Ingredients

• Romaine lettuce 50 g · 8 kcal
• Ripe tomatoes 150 g · 27 kcal
• Hard-boiled eggs 100 g · 155 kcal
• Canned tuna in olive oil (drained) 80 g · 184 kcal
• Boiled new potatoes 150 g · 117 kcal
• Blanched green beans 80 g · 25 kcal
• Niçoise olives 30 g · 45 kcal
• Anchovy fillets in oil 15 g · 20 kcal
• Red onion 20 g · 8 kcal
• Extra virgin olive oil 30 g · 266 kcal
• Red wine vinegar 10 g · 2 kcal
• Dijon mustard 5 g · 5 kcal
• Garlic clove, minced 5 g · 7 kcal

👨‍🍳 Instructions

1. Boil eggs until hard-boiled, about 8-10 minutes. Immediately cool them in ice water, then peel and quarter.
2. Boil new potatoes until tender, then halve or quarter them. Blanch green beans in boiling salted water for 2-3 minutes until crisp-tender, then immediately transfer to ice water to stop cooking.
3. Arrange the romaine lettuce leaves on a large platter or individual plates as a base.
4. Artfully arrange the potatoes, green beans, tomatoes, tuna, olives, quartered eggs, and thinly sliced red onion over the lettuce.
5. Drape anchovy fillets over the salad, if using, for an authentic touch.
6. For the dressing, whisk together the olive oil, red wine vinegar, Dijon mustard, minced garlic, salt, and freshly ground black pepper in a small bowl until well combined.
7. Drizzle the dressing generously over the assembled salad just before serving.