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nice’ salad aka salade niçoise
Prep Time1 hour
Servings: 2
ingredients:
  • 100 g green salad (mixed leaves)
  • 150 g green beans (before trimming)
  • 130 g cooked tuna in olive oil (1 can)
  • 6 small tomatoes
  • 6 - 8 black olives
  • 3 - 4 anchovies
  • 2 eggs (hard-boiled)
  • 1 handful mixed fresh herbs (parsley, chives, dill, oregano, thyme, tarragon ...)
for the potato salad:
  • 200 g waxy potatoes (peeled & trimmed & cooked)
  • 2 - 3 spring onions
  • 1 tbsp olive oil
  • 1 tbsp white wine vinegar
  • salt & pepper
for the vinaigrette:
  • 6 - 8 tbsp olive oil
  • 3 - 4 tbsp white wine vinegar
  • 2 tsp sweet French mustard
how to:
  • Peel & trim the potatoes, cut into halves; then cut into slices (of about 5 mm).
  • Cook in salted water for about 10 min; the potatoes should be soft, but not mushy.
  • Trim & chop the spring onions. Add olive oil & white wine vinegar.
  • Drain the potato slices & mix the hot (!) potatoe mess w/ the spring onion mess.
  • Add salt & pepper to taste & let it cool.
  • Prepare a bowl w/ cold water & lots of ice cubes; set aside.
  • Trim the green beans & cut them into bite-size pieces.
  • Cook the green beans in salted boiling water for about 3 - 5 min.
  • Drain the green beans & dump into the ice water.
  • Drain once again after the green beans are cold.
  • Prepare the mixed herbs: clean the herbs, pick the leaves, discard the stems etc.
  • Mince the mixed fresh herbs; you'll need about 3 - 4 tbsp minced fresh herbs.
  • Boil the eggs until hard-boiled (about 10 min); peel them & cut them into quarters.
  • Drain the cooked tuna & pull to pieces.
  • Drain the anchovies & cut into halves.
  • Chop the black olives.
  • Cut the tomatoes into quarters.
  • Clean & trim the salad leaves, put them in the salad spinner & spin.
  • Mix olive oil, white wine vinegar & sweet French mustard into a fine vinaigrette. (Best: grab your shaker!) Add some salt & pepper to taste.
  • Take a plate large enough & distribute the salad leaves. Add some minced fresh herbs & sprinkle the mess w/ vinaigrette.
  • Distribute the potato salad & the green beans.
  • Add the anchovies, some minced herbs & sprinkle some vinaigrette over the whole mess.
  • Distribute the tuna, add the black olives & the tomatoes.
  • Once again add some minced herbs & sprinkle some vinaigrette all over the mess.
  • Add the hard-boiled eggs.
  • Serve at once or let it rest in the fridge for max 30 min.
Notes
Servings: It’s a full dinner - accompanied by baguette) for 2 people; otherwise it’s a starter for 4 people.