Salade Niçoise
Recipes · Lunch · Recipe, Typed Supps
A composed salad, which means nothing is tossed — everything is put where it goes and left there.
Allergens and patterns
Contains eggs, fish, mustard. Fits: Pescatarian, Kosher, Gluten-free.
Ingredients
- 2 tins, drained (160g) Tinned Tuna — In oil rather than brine — it is a salad, and the oil is part of the dressing.
- 3, boiled 8 minutes (150g) Eggs — Eight minutes gives a yolk that is set but still bright. Ten gives you the grey ring and a drier egg.
- 2 handfuls (150g) Green Beans — Blanched three minutes and dropped straight into iced water, which is the only way they stay green.
- 4 small, boiled (250g) Potatoes — Dressed while still warm so they drink the vinaigrette instead of sitting in it.
- a handful (50g) Black Olives — Niçoise if you can find them. They are salt, and the plate is built assuming that salt is there.
- 2, in wedges (200g) Tomatoes — Wedges, not slices, so they hold up against everything else on the plate.
- 2 tbsp (30g) Olive Oil — With mustard and vinegar, whisked into a proper vinaigrette rather than drizzled separately.
- 1 1/2 tsp (8g) Dijon Mustard — The emulsifier. Without it the dressing splits and slides straight off everything.
Nutrition per serving
- Calories: 563.5 kcal
- Protein: 38.1g
- Carbohydrate: 32.4g
- of which sugars: 6g
- Fat: 29.3g
- of which saturated: 5.6g
- Fibre: 8.6g
- Sodium: 867.1mg
Method
- Boil the potatoes until tender, and blanch the beans for three minutes into iced water.
- Boil the eggs for eight minutes, then peel and quarter them.
- Whisk the mustard, vinegar and olive oil into a vinaigrette and dress the warm potatoes with some of it.
- Arrange everything in separate groups on the plate and pour the rest of the dressing over.
Nutrients it supplies
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