Recipe for a delicious Salad Nicoise

Salad Nicoise A French composed salad that has been vetted by top chefs. This popular spin of a traditional Cobb salad will not disappoint. Whether being served as an appetizer or main course, we know you’re going to enjoy the freshness and taste of how this salad comes together.

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SERVINGS
4

INGREDIENTS

For the Salad	8 new potatoes
120 g green beans	salt
4 eggs	4 lettuce hearts
6 cherry tomatoes	½ cucumber
1 red onion	1 spring onion
200 g tuna in oil	50 g black olives

FOR THE VINAIGRETTE

1 garlic clove	4 tbsp red wine vinegar
1 tsp medium hot mustard	1 tsp runny honey
100 ml extra vergine olive oil	salt, pepper

PREPARATION (35 Mins.)

1. For the salad, boil the potatoes in their skin in a pot with enough water until they are done. Clean the beans, remove the stems, cut the beans in half and blanch them in plenty of salted water for about 3 minutes. Cool down the beans in ice water. Boil the eggs for about 6 minutes, cool them in cold water and set aside.

2. Separate the lettuce leaves, wash, spin dry and cut into pieces. Wash the cherry tomatoes and cucumber. Halve the tomatoes, quarter the cucumber lengthwise and slice. Wash and shake dry the spring onion, clean it and slice. Peel onion cut in half and slice finely. Drain tuna and olives.

3. For the vinaigrette, peel the garlic and finely dice the clove. Mix it with vinegar, mustard and honey. Finally pour the olive oil in and stir until the vinaigrette has a smooth consistency. Season with salt and pepper and set aside.

4. Peel the potatoes and dice them. Peel the eggs and cut them into 6 parts.

5. Mix all salad ingredients, except tuna, olives and eggs, and marinate with the vinaigrette. Season to taste with salt and pepper. Arrange the salad in STAUB bowls (14 cm). Decorate with tuna, olives and eggs and serve immediately.