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.
Servings 4 people
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 1/2 of tsp 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
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.
Calories: 250kcal | Carbohydrates: 7g | Protein: 15g | Fat: 17g | Saturated Fat: 3g | Cholesterol: 100mg | Sodium: 334mg | Potassium: 393mg | Fiber: 2g | Sugar: 4g | Vitamin A: 870IU | Vitamin C: 15.5mg | Calcium: 53mg | Iron: 1.7mg