Niçoise Salad (The Best)

Name: Niçoise Salad (The Best)
Prep time: 30 min
Cook time: 15 min
Total time: 45 min
Ingredients: 6 tbsp (90 ml) olive oil; 3 tbsp (45 ml) red wine vinegar; 4 anchovy fillets, chopped; 1 lb (450 g) fingerling potatoes, peeled and quartered lengthwise (see note); ¾ lb (340 g) green beans, trimmed and cut into 3 pieces; 4 eggs; ½ cup (125 ml) cold water; 2 tbsp (30 ml) red wine vinegar; ½ red onion, thinly sliced; 1 small Boston lettuce, leaves separated; 1 red bell pepper, seeded and thinly sliced; 1 green bell pepper, seeded and thinly sliced; 1 English cucumber, thinly sliced; 1 lb (450 g) cocktail tomatoes, cut into 8 pieces each; 2 cans (7 oz/198 g each) oil-packed pale tuna, drained and coarsely flaked; ½ cup (70 g) black olives, with or without pits

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Prep Time: 30 minutes

Cook Time: 15 minutes

Total: 45 minutes

Servings: 4

Author : Ricardocuisine

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Instructions

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Step 1

In a bowl, whisk together all of the ingredients. Season with salt and pepper. Set aside.

Step 2

Place the potatoes in a pot. Cover with cold water and season with salt. Bring to a boil and simmer for 12 minutes or until just tender. Drain and let cool on a large plate.

Step 3

Meanwhile, in a pot of salted boiling water, cook the green beans for 2 minutes. With a slotted spoon, remove the green beans and plunge into ice water. Place a steaming basket in the pot. Place the eggs in the basket. Cover and cook for 9 minutes. Plunge the eggs in the ice water to immediately stop the cooking. Drain. Peel the eggs. Set the eggs and green beans aside.

Step 4

In a small bowl, combine the water, vinegar and sliced onion. Let marinate for 2 minutes. Drain.

Step 5

In shallow dishes, arrange the lettuce, bell peppers, cucumber, tomatoes, potatoes, green beans and onion. Top with the eggs cut in half, tuna and olives. Drizzle with the dressing.

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