Salade française délicieuse et nourrissante

Start by trimming the green beans and boiling them in salted water for about 5 minutes until tender but still crisp. Transfer them to an ice bath to stop the cooking process. Peel the potatoes and boil them in salted water until fork-tender. Once cooled, chop them into bite-sized pieces.

Prepare the Vegetables

Hard-boil the eggs by placing them in a pot of cold water, bringing it to a boil, and then simmering for 9-12 minutes. Once done, cool them in cold water, peel, and cut them into quarters.

Prepare the Eggs

In a large serving bowl, combine the green beans, potatoes, cherry tomatoes (halved), olives, and drained tuna. Slice the red onion thinly and add it to the bowl.

Assemble the Salad

In a small bowl, whisk together the olive oil, red wine vinegar, salt, and pepper to taste.

Make the Dressing

Drizzle the dressing over the salad and toss gently to combine. Top with the quartered hard-boiled eggs and fresh basil leaves before serving.

Finish and Serve

Green beans

salade niçoise

Recipe information

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