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Salade Niçoise
The classic Provençal salad with tuna, green beans, olives, eggs and anchovy dressing. Drizzling the dressing over only just before serving keeps the beans and lettuce crisp instead of wilting under the vinaigrette.
Total time
20 min
Prep
15 min
Cook
5 min
Difficulty
easy
Cuisine
French
gluten-free
Ingredients
200gquality canned tuna in olive oil
200ggreen beans, blanched
4eggs, soft-boiled
200gcherry tomatoes, halved
100gkalamata olives
1small red onion, sliced
8anchovy fillets
cos lettuce, tornto serve
6 tbspolive oil
2 tbspred wine vinegar
1 tspDijon mustard
Instructions
1
Whisk oil, vinegar and mustard for dressing. Season.
2
Arrange lettuce on a platter.
3
Add beans, tomatoes, olives, onion and anchovy.
4
Flake tuna and distribute.
5
Quarter soft-boiled eggs and place on top.
6
Drizzle dressing over just before serving.
Nutrition (estimated)
Per serving, based on a standard 4-serving portion and standard nutrition references — not a lab or USDA-verified measurement.
Calories
335
Protein
10.5g
Fat
28.9g
Carbs
9.9g
Fiber
3.6g
Sodium
786mg
Reviews
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