Tuna Belly Niçoise Salad Recipe
little gems / tuna belly / pee wee potatoes / green beans / 8 min egg / cucumber / shelling beans / red onion / olives / anchovy dressing
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Ingredients
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Salad Ingredients
Method
Preparation Instructions
Blanch the Green Beans
In a separate pot, bring water to a boil and add the green beans. Blanch for about 3-4 minutes until bright green and tender-crisp. Drain and immediately transfer to an ice bath to stop the cooking. Drain again after a few minutes.
Assemble the Salad
In a large bowl, tear the little gem lettuce and add it as a base. Top with the halved potatoes, blanched green beans, sliced cucumber, shelling beans, sliced red onion, tuna belly, and olives.
Prepare the Anchovy Dressing
In a small bowl, whisk together anchovy fillets, olive oil, lemon juice, salt, and pepper to taste. Drizzle this dressing over the salad.
Serve
Cut the soft-boiled eggs in half and place them on top of the salad. Serve immediately.
