Classic Salade Niçoise with Tuna

Preparation of Ingredients

• 1
  First, thoroughly wash the potatoes (do not peel). Place them in a pot, cover with water, and bring to a boil. Once the water boils, add a pinch of salt, reduce the heat, and cook the potatoes over medium heat for approx. 14–15 minutes. Add the green beans to the pot for the last 2 minutes of cooking time. Then drain everything, rinse with cold water, and halve the potatoes.
• 2
  In parallel, hard-boil the eggs in a small pot for approx. 7–8 minutes. Afterwards, immediately quench them in ice-cold water, peel, and cut into quarters.
• 3
  Wash and quarter the tomatoes. Clean, wash, and tear or cut the Little Gem lettuce into bite-sized pieces. Drain the tuna.

Dressing and Serving

• 1
  For the dressing, peel and finely press the garlic. In a large bowl, mix with red wine vinegar, Dijon mustard, and olive oil. Season vigorously with another pinch of salt and pepper, and whisk until smooth.
• 2
  Add the prepared potatoes, beans, olives, tuna, tomatoes, and lettuce to the bowl with the dressing and carefully mix everything together.
• 3
  Arrange the salad on four plates, garnish with the egg quarters, and serve. Enjoy your meal!