Nicoise Salad

The traditional Nicoise salad uses broad beans which are difficult to find when out of season. So, take it with a grain of salt, this my my version of Nicoise salad you can have all year round.

Course Salad

Cuisine French

Keyword beaan tuna salad, nicoise salad, traditional nicoise

Prep Time 10

Cook Time 5

Total Time 10

Servings people

Calories 250kcal

Author Laura Tobin

Ingredients

½ head roman lettuce
6 oz cherry tomatoes
½ cucumber
2 oz green beans boiled for 5 minutes
½ red onion thin cut rings
5 oz tuna canned in olive oil, drained best if stored in glass can
2 boiled eggs
6 filets anchovies stored in salt
10 nicoise olives
3 tablespoon olive oil extra virgin
salt
lemon juice from ½ lemon

US Customary - Metric

Instructions

Wash the lettuce and cut the leaves for the salad
Cook the eggs to hard boiled, then cut them in small slices. You can use the Colour Changing Egg Timer & the Egg Cutter from my Amazon shop section: Other items
Boil the green beans in salted water for 5 minutes only so they remain crunchy
Drain the tuna from its oil and wash the anchovy filets if they are preserved in salt
Cut the onion in thin rings
Put all the ingredients together
To prepare the vinaigrette mix the olive oil, the juice of half lemon, salt and ½ of teaspoon of English mustard. If you have an empty jar of English mustard use that to mix the dressing with the mustard left in the can
Season and serve

Notes

Calories 222 calories per serving
Fat 15 gr per serving
Carbohydrates 7gr per serving
Proteins 16gr per serving
Sugar 4 gr per serving
Sodium 552mg per serving

To lower the amount of sodium do not add the olives

Nutritional information is provided for general purpose only. It is not intended to amount to advice on which you should rely.

Nutrition