Salade Niçoise

• Garlic1 clove garlic
• Olive oil4 tbsp extra virgin olive oil
• Potato2 small potatoes
• Red wine vinegar2 tbsp red wine vinegar
• Lettuce1 head
• Cucumber1/2 cucumber
• Green bean100g green beans
• Anchovy4-6 anchovy fillets
• Red onion1/4 red onion
• Egg2 large eggs
• Black pepperto taste
• Tomato2 ripe tomatoes
• Olive50g Niçoise olives
• Tuna180g canned in olive oil
• Mustard1 tsp Dijon mustard
• Saltto taste
• Bell pepper1/2 green bell pepper

How to Make It

• 1

  Begin by preparing your vegetables: Boil 2 small potatoes in salted water until tender, about 10-15 minutes, then drain and quarter them. Separately, blanch 100g of green beans in boiling salted water for 3-4 minutes until crisp-tender, then immediately transfer to an ice bath to preserve their vibrant color.

• 2

  Next, hard-boil 2 large eggs for about 9-10 minutes. Once cooked, cool them quickly under cold running water, peel, and then quarter each egg lengthwise. This ensures a beautiful presentation.

• 3

  While elements are cooking, prepare the vibrant components: Slice 2 ripe tomatoes into wedges, cut 1/2 cucumber into half-moon shapes, thinly slice 1/4 red onion, and julienne 1/2 green bell pepper.

• 4

  Now, let's craft the vinaigrette: In a small bowl, whisk together 4 tablespoons of extra virgin olive oil, 2 tablespoons of red wine vinegar, 1 teaspoon of Dijon mustard, and 1 minced garlic clove. Season generously with salt and freshly ground black pepper to taste, ensuring it's emulsified and fragrant.

• 5

  On a large serving platter, artfully arrange the head of lettuce as your base. Then, distribute the quartered potatoes, blanched green beans, flaked 180g canned tuna, tomato wedges, cucumber, bell pepper strips, and red onion over the lettuce.

• 6

  Carefully arrange the 4-6 anchovy fillets on top of the salad, either draped gracefully or in small clusters. Scatter the 50g Niçoise olives throughout the dish, adding their distinctive briny flavor.

• 7

  Place the quartered hard-boiled eggs strategically around the salad, adding visual appeal and protein. Give the vinaigrette a final whisk and drizzle it generously over the entire salad, ensuring all components are lightly coated.

• 8

  Serve your stunning Salade Niçoise immediately. This dish is best enjoyed fresh, allowing the distinct flavors of the Riviera to shine through, a truly complete and satisfying meal.