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Salade Niçoise | French Classic with Tuna

Name: Salade Niçoise | French Classic with Tuna
Yield: 4 servings
Cuisine: Französische Küche
Ingredients: 500 g baby potatoes; 300 g green beans; 200 g cherry tomatoes; 150 g butterhead lettuce; 50 g black olives; 4 free-range eggs, size M; 80 g tuna in its own juice; 50 g anchovy fillets in oil

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Gurkerl Küche

Holen Sie sich den Geschmack der Côte d'Azur direkt in Ihre Küche! Dieser klassische Salade Niçoise ist eine harmonische Komposition aus zartem Thunfisch, würzigen Sardellen, knackigen Fisolen und sonnengereiften Paradeisern. Ein herzhafter, aber dennoch frischer Salat, der perfekt als leichtes Mittagessen oder elegantes Abendessen serviert werden kann. Die Kombination aus erdigen Erdäpfeln und dem pikanten Senf-Dressing macht dieses Gericht zu einem zeitlosen Genuss der französischen Küche.

Ingredients

Price per portion:€ 6.61

Ingredients

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Baby potatoes 500 g Baby-Erdäpfel

Green beans 300 g grüne Fisolen

Cherry tomatoes 200 g Kirschparadeiser

Wild herb salad 150 g Häuptelsalat

Pitted olives 50 g schwarze Oliven

Eggs 4 Eier Freilandhaltung M

Tuna in its own juice 80 g Thunfisch im eigenen Saft

Fish sauce 50 g Sardellenfilets in Öl

Preparation method

Ingredients overview

500 g baby potatoes
300 g green beans
200 g cherry tomatoes
150 g butterhead lettuce
50 g black olives
4 free-range eggs, size M
80 g tuna in its own juice
50 g anchovy fillets in oil

Thoroughly wash the baby potatoes and, depending on their size, cut them in half or quarters. Cook in a pot of salted water for approx. 10 minutes. In the meantime, wash the green beans, trim the ends, and cut them in half. After 10 minutes, add the green beans to the potatoes and cook for another 8 minutes. Then drain and rinse with cold water. At the same time, hard-boil the eggs for approx. 8-10 minutes, rinse with cold water, peel, and quarter them. Wash the butterhead lettuce, spin dry, and tear into bite-sized pieces. Wash and halve the cherry tomatoes. Arrange the salad on a large platter or in deep plates: first distribute the butterhead lettuce, then the potatoes, green beans, tomatoes, olives, and eggs. Coarsely flake the tuna and place it on top along with the anchovy fillets. Drizzle with the dressing just before serving.