Niçoise salad

Pairs perfectly with my rosé

Niçoise salad
  • 25

    min prep time
  • 25

    min cook time
  • 4-6

    serves

ingredients

  • 250 ml (1 cup) baby potatoes, washed
  • 250 ml (1 cup) green beans, stems trimmed
  • 2 eggs
  • 1 Romaine lettuce or 2 baby Gem lettuce, torn into bite-size pieces, washed and dried
  • 1 Bibb lettuce, torn into bite-size pieces, washed and dried
  • 250 ml (1 cup) cherry tomatoes, cut in half
  • 1 jar tuna, drained
  • 250 ml (1 cup) olives
  • 125 ml (½ cup) capers
  • 1 lemon, cut into wedges, for garnish
  • Fresh basil, for garnish
  • Fresh parsley, for garnish
  • Fresh dill, for garnish
  • 1 recipe Lemon Vinaigrette

preparation

  1. In a large pot, place the potatoes and cover with cold water. Bring to a boil and cook for about 12 minutes, until the potatoes are fork tender. Remove from the water and set aside.
  2. To the same pot, add salt and bring to a boil. Add the green beans and cook for about 2 minutes. Remove from the boiling water and transfer to an ice bath. Once cooled, place the green beans on a sheet pan lined with paper towels to dry.
  3. Place the eggs in the pot and cook for 10 minutes. Remove the eggs and place them in the ice bath to cool. Once cooled, peel and cut into quarters.
  4. On a large serving platter, arrange the lettuces in a layer, drizzling with some of the vinaigrette.
  5. Dress each remaining ingredient with a bit of vinaigrette; they should not be drenched. Once dressed, arrange them in sections over the lettuce. 
  6. Garnish with the lemon wedges and fresh herbs. Serve.

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