Name: Nicoise salad
Prep time: 10 min
Cook time: 15 min
Yield: 2-3
Ingredients: 180 g olive oil; 10 g Dijon mustard; 40 g lemon juice; 1 tbsp honey; 1 pinch salt; 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

Nicoise salad

Servings

2-3

Preperation

10 minutes

Cooking

15 minutes

Waiting

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.