Salade Niçoise

Name: Salade Niçoise
Cook time: 35 min
Total time: 35 min
Yield: 5
Ingredients: 250 g baby potatoes; 3 Eggs; 250 g green beans; 7-10 Tbsp Salt; 1 baby onion; 1 small head romaine lettuce; 1 tin(s) (185 g; draw-off weight 135 g) Tuna filets Naturale, without oil; 4 large tomatoes (about 150 g each); 1 can(s) (425 ml) Artichoke Hearts; 1 (approx. 300 g) pickled cucumber; 3 Stem(s) Basil; 1/2 bunch Parsley; 6 TABLESPOONS Red wine vinegar; 7-10 Tbsp Pepper; 6 TABLESPOONS Olive oil; 100 g black olives

AUTHOR
Melissa Olsen

DIFFICULTY
easy

RATING

COOK TIME
35 mins

TOTAL TIME
35 mins

Ingredients

Servings: 5

250 g baby potatoes
3 Eggs
250 g green beans
7-10 Tbsp Salt
1 baby onion
1 small head romaine lettuce
1 tin(s) (185 g; draw-off weight 135 g) Tuna filets Naturale, without oil
4 large tomatoes (about 150 g each)
1 can(s) (425 ml) Artichoke Hearts
1 (approx. 300 g) pickled cucumber
3 Stem(s) Basil
1/2 bunch Parsley
6 TABLESPOONS Red wine vinegar
7-10 Tbsp Pepper
6 TABLESPOONS Olive oil
100 g black olives

Directions

1
Wash the potatoes and cook in boiling water for about 15 minutes. Boil eggs hard for about 10 minutes, drain, quench and peel. Clean, wash and cut the beans into pieces. Cook in boiling salted water for about 15 minutes.
2
Peel and quarter the onion and cut it into slices. Clean, wash and cut the salad into strips. Drain tuna and pluck into pieces. Clean, wash, halve and slice the tomatoes.
3
Drain the artichoke hearts and cut in half. Wash and clean the cucumber, halve it lengthwise and cut into slices. Drain potatoes, quench, peel and slice. For the sauce, wash basil and parsley, dab dry and chop, except for some basil.
4
Season vinegar with salt and pepper. Whip the oil into it. Fold in basil and parsley. Cut the eggs into eight pieces. Mix all prepared salad ingredients and olives with the vinaigrette. Garnish with basil.