Salad Nicoise

Name: Salad Nicoise
Cook time: 45 min
Total time: 45 min
Yield: 4
Ingredients: 500 g baby potatoes; 250 g green beans; 7-10 Tbsp Salt; 4 Eggs (size M); 125 g cherry tomatoes; 250 g Rocket salad; 1 can(s) (425 ml) Artichoke Hearts; 2 Shallots; 1 tin(s) (180 g) Tuna in Lake; 1 TEASPOON Mustard; 4 TABLESPOONS light balsamic vinegar; 7-10 Tbsp Pepper; 4 TABLESPOONS Olive oil; 50 g black olives without stone; 6 Anchovy fillets; 4 Stem(s) Basil

AUTHOR
Eunice Scott

DIFFICULTY
very easy

RATING

COOK TIME
45 mins

TOTAL TIME
45 mins

Ingredients

Servings: 4

500 g baby potatoes
250 g green beans
7-10 Tbsp Salt
4 Eggs (size M)
125 g cherry tomatoes
250 g Rocket salad
1 can(s) (425 ml) Artichoke Hearts
2 Shallots
1 tin(s) (180 g) Tuna in Lake
1 TEASPOON Mustard
4 TABLESPOONS light balsamic vinegar
7-10 Tbsp Pepper
4 TABLESPOONS Olive oil
50 g black olives without stone
6 Anchovy fillets
4 Stem(s) Basil

Directions

1
Wash the potatoes and cook in boiling water for about 20 minutes. Clean and wash the beans and cook them in boiling salted water for about 8 minutes. Remove and rinse with cold water. Drain potatoes, rinse with cold water, peel and cut into large pieces.
2
Boil eggs in boiling water for about 9 minutes. Drain and peel. Quarter the eggs. Wash and halve tomatoes. Clean and wash the salad and drain well. Cut artichoke hearts in half. Peel and finely dice shallots.
3
Drain the tuna and pluck roughly.
4
Mix mustard, vinegar, shallots, salt and pepper. Emulsify oil in a thin stream. Cut olives into rings. Drain anchovies well and cut in half. Mix the prepared ingredients carefully and fold in the vinaigrette.
5
Wash basil, shake dry, pluck leaves from stems and garnish the salad with it.