Salade Niçoise Recipe
Salade française délicieuse et nourrissante
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Ingredients
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Salad Base
Dressing
Method
Salad Preparation
- 1
Prepare the Vegetables
Wash and dry the romaine lettuce, then chop it into bite-sized pieces. Halve the cherry tomatoes, slice the cucumber, and thinly slice the radishes. Set the prepared vegetables aside.
- 2
Cook the Green Beans
Trim the ends of the green beans and blanch them in boiling water for about 3-4 minutes until bright green and tender-crisp. Drain and immediately plunge them into ice water to stop the cooking process. Drain again and set aside.
- 3
- 4
Drain the Tuna
Open the can of tuna and drain the liquid. Flake the tuna with a fork.
- 5
Assemble the Salad
In a large salad bowl, combine the chopped romaine lettuce, cherry tomatoes, cucumber, radishes, green beans, flaked tuna, black olives, and hard-boiled eggs.
Dressing Preparation
- 6
Make the Dressing
In a small bowl, whisk together the olive oil, red wine vinegar, Dijon mustard, salt, and black pepper until well combined.
- 7
Dress the Salad
Drizzle the dressing over the assembled salad and toss gently to combine, ensuring all ingredients are coated.