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Ingredients
Salade Niçoise
- Ingredients
- ½ head Iceberg lettuce
- 1 egg
- 2 Tomatoes
- 1 Red Bell pepper
- 150 grams wide green Beans
- salt
- 50 grams black Olives
- 250 grams Tuna (canned)
- 2 scallions
- 5 Tbsps olive oil
- 3 Tbsps lemon juice
- 1 pinch sugar
- freshly ground peppers
- Basil (for garnish)
Rinse the lettuce, trim, and place the small leaves on a platter.
Hard-boil the egg, rinse with cold water, peel and cut into quarters.
Rinse the tomatoes, cut out the cores and cut into quarters. Rinse the peppers, cut in half, remove the seeds and white membranes and cut into strips.
Rinse, trim and blanch the beans in salted water for about 5 minutes until crisp-tender. Rinse with cold water, drain and cut in half diagonally.
Place everything together with the olives and the drained, flaked tuna on the bed of lettuce on the platter. Rinse the scallions, wipe dry, cut diagonally into rings and sprinkle over the salad. Place the egg on top.
Mix the oil with the lemon juice and sugar and season with salt and pepper. Drizzle over the salad and serve garnished with basil.
(Percentage of daily recommendation)
| Calorie | 330 cal. | (16 %) | ||
| Protein | 17 g | (17 %) | ||
| Fat | 26 g | (22 %) | ||
| Carbohydrates | 7 g | (5 %) | ||
| Sugar added | 1 g | (4 %) | ||
| Roughage | 3.1 g | (10 %) |