Nicoise salad

For the Vinaigrette:

180 g olive oil 10 g Dijon mustard 40 g lemon juice 1 tbsp honey 1 pinch salt

For the Salad:

1/2 head of lettuce or 100g lettuce hearts 1 potato 100 g green beans 2 eggs (boiled for 12 minutes) 80 g cherry tomatoes 1 Florina pepper 50 g anchovies 40 g pickled cucumber 1 can of tuna in olive oil (160g) 1 tbsp capers 2 spring onions Salt Pepper

For the Vinaigrette:

Blend using a hand blender until smooth.

Gradually add the olive oil while blending until fully incorporated. If the mixture is too thick, thin it out with 1 tbsp of water.

Peel and cut the potato into small cubes. Boil in salted cold water for 15 minutes until tender.

In a separate saucepan, boil the green beans in salted water for 5-6 minutes, then immediately transfer them to an ice bath to preserve their color.

Slice the boiled eggs.

Halve the cherry tomatoes, dice the Florina pepper and pickled cucumber, and thinly slice the spring onions.

In a bowl, combine the cooked potatoes, green beans, eggs, lettuce, cherry tomatoes, Florina pepper, anchovies, pickled cucumber, capers, tuna, and spring onions. Drizzle with the vinaigrette, toss gently, and serve.

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Nicoise salad

Servings

Preperation

Cooking

Waiting

For the Vinaigrette:

For the Salad:

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