Our Niçoise Recipe

Inspired by La Brasa

Time30m

Serves4

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Ingredients

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Salad Ingredients

7.05 oz (200 g) green beans

10.6 oz (300 g) new potatoes

3 pieces ripe tomatoes

4 pieces hard-boiled eggs

7.05 oz (200 g) canned tuna in olive oil

3 1/2 oz (100 g) black olives (preferably Niçoise)

10 pieces Fresh basil leaves

4 tbs extra virgin olive oil

2 tbs red wine vinegar

1 tsp Celtic sea salt

to taste black pepper

Method

Preparation Steps

Prepare the Ingredients

Start by boiling the new potatoes in salted water until tender, about 15-20 minutes. In a separate pot, blanch the green beans in boiling water for 3-4 minutes, then plunge them into ice water to stop the cooking process. Once cooled, drain and set aside.

Assemble the Salad

Once the potatoes are cooked and cooled, cut them into halves or quarters. Slice the tomatoes and hard-boiled eggs into wedges. In a large serving bowl, combine the potatoes, green beans, tomato slices, tuna, and olives.

Dress the Salad

In a small bowl, whisk together the olive oil, red wine vinegar, salt, and black pepper to create a dressing. Pour the dressing over the salad and gently toss to coat all the ingredients.

Garnish and Serve

Tear the basil leaves and sprinkle them over the top. Serve the Niçoise salad chilled or at room temperature.