Niçoise salad
The past few weeks have been hot and sunny, so I’ve been enjoying lots of different salads in the daytime. The other day I had a Niçoise salad for lunch and it evoked a deep memory of me eating it on my first solo trip to Nice! I wanted to share this super simple and fresh salad that always reminds me of my trip to French Riviera.
NIÇOISE SALAD RECIPE
Cooking time 20 min
Serves 2
Ingredients
- 2 organic eggs
- 1-2 cans of MSC-certified tuna
- A handful of green beans
- 6 baby potatoes
- capers, 2-3 tablespoons
- couple handfuls of spring mix
- Kalamata olives, a handful
- 2-3 large tomatoes
- ¼ cucumber
Instructions
- Start by boiling your potatoes, eggs, and green beans. Boil the potatoes in salted water until cooked. Boil your eggs to your liking (but not too runny). Cook the green beans by boiling them in salted water for 5 minutes. Drain, and toss in ice-cold water (this stops them from cooking and makes them stay nice and crunchy)
- While your eggs and potatoes are cooking, prepare the other ingredients. Cut your tomatoes into 6 wedges and slice your cucumber however you prefer. Drain your tuna.
- Let your potatoes and eggs cool down for a moment and cut them in half. Assemble your salad and finish with a good drizzle of vinaigrette. Add a pinch of black pepper and salt. Enjoy ✨
Vinaigrette for Niçoise salad
A simple vinaigrette to compliment the salad. All you need to do is mix the ingredients together in a glass jar.
Ingredients
- 0,5 dl olive oil
- 2-3 tablespoons red wine vinegar
- 1 teaspoon Dijon mustard
- 1 teaspoon dried herbs such as thyme
- Freshly ground black pepper and salt to taste