Niçoise Salad

Name: Niçoise Salad
Prep time: 20 min
Cook time: 20 min
Total time: 40 min
Yield: 4 servings
Cuisine: Französische Küche
Ingredients: 500 g small waxy potatoes; 300 g fresh green beans; 200 g cherry tomatoes; 150 g lettuce; 50 g pitted black olives; 4 eggs (size M/L); 80 g tuna in its own juice; 50 g anchovy fillets in oil; 45 ml extra virgin olive oil; 15 g white wine vinegar; 8 g grainy mustard; 8 g mayonnaise; 1 teaspoon Herbs de Provence; 1 pinch salt; 1 pinch black pepper

4 servings

Under an hour

New

Buy all ingredients right below the recipe

Ingredients for the Salad

500 g small waxy potatoes
300 g fresh green beans
200 g cherry tomatoes
150 g lettuce
50 g pitted black olives
4 eggs (size M/L)
80 g tuna in its own juice
50 g anchovy fillets in oil

Ingredients for the Dressing

45 ml extra virgin olive oil
15 g white wine vinegar
8 g grainy mustard
8 g mayonnaise
1 teaspoon Herbs de Provence
1 pinch salt
1 pinch black pepper

Preparation of Vegetables and Eggs

1
Thoroughly wash or peel the potatoes. Leave smaller potatoes whole, quarter larger ones. Place in a pot, cover with boiling water, add 2 to 3 teaspoons of salt, and cook for 10 minutes.
2
Meanwhile, wash the green beans, trim the ends, and halve the beans. After 10 minutes of cooking the potatoes, add the beans and cook for another 8 minutes. Then drain the potatoes and beans and rinse with cold water.
3
In parallel, hard-boil the eggs for about 8-10 minutes, rinse with cold water, and peel.

Arranging the Salad

1
Wash and dry the lettuce and cherry tomatoes. Tear the lettuce into bite-sized pieces, halve the tomatoes. Quarter the eggs lengthwise.
2
In a large bowl or on a serving platter, first arrange the lettuce. Then distribute the potatoes, green beans, tomatoes, olives, and quartered eggs on top. Roughly flake the tuna over it and arrange the anchovy fillets whole.

Prepare and Serve the Dressing

1
For the dressing, vigorously whisk all ingredients (olive oil, white wine vinegar, mustard, mayonnaise, Herbs de Provence, salt, and pepper) in a small bowl until a slightly creamy emulsion forms.
2
Drizzle the salad evenly with the dressing just before serving. Enjoy your meal!

Tip

For a particularly fine aroma, you can mix the potatoes with some dressing while still warm, so they absorb the flavor better.

Niçoise Salad tastes best when freshly prepared, but can also be prepared in advance and taken to the office as a meal prep (pack dressing separately).

Knuspr-Küche

Ein Spritzer frischer Zitronensaft im Dressing verleiht dem Salat eine zusätzliche Frische-Note. Servieren Sie dazu ein knuspriges Baguette.