Salad Nicoise
DIFFICULTY
easy
easy
RATING
COOK TIME
30 mins
30 mins
TOTAL TIME
30 mins
30 mins
Ingredients
Servings:
4
- 2 Eggs
- 1 Shallot
- 2 Garlic cloves
- 1 TEASPOON Dijon mustard
- 2 TEASPOONS French wine vinegar (6 %)
- 7-10 Tbsp Salt
- 7-10 Tbsp black pepper
- 2 TABLESPOONS Olive oil (cold pressed)
- 1 Lettuce heart
- 1 small head Escarol
- 1 stalk of celery
- 1 green pepper
- 3 oblong tomatoes
- 1 tin(s) (210 g) Tuna fish natural
- 1 glass (156 g) black olives
- 6 unsalted anchovies
Directions
- 1
Boil the eggs for 10 minutes. Quench, peel and let them cool down. For the vinaigrette, peel the shallot and garlic and dice finely. Mix mustard, vinegar, shallot and garlic. Season with salt and pepper and add the oil.
- 2
Clean, wash and pluck the salad into bite-sized pieces. Clean, wash and cut the celery and bell peppers into strips. Wash, clean and slice the tomatoes. Drain tuna and olives.
- 3
Mix the marinade with the prepared salad ingredients and the anchovy fillets and arrange in a bowl.
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