Salade Niçoise
Nutritional values
(Percentage of daily recommendation)
| Calorie | 483 cal. | (23 %) | ||
| Protein | 29 g | (30 %) | ||
| Fat | 27 g | (23 %) | ||
| Carbohydrates | 32 g | (21 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 5.1 g | (17 %) |
| Vitamin A | 0.6 mg | (75 %) | ||
| Vitamin D | 5.2 μg | (26 %) | ||
| Vitamin E | 3.3 mg | (28 %) | ||
| Vitamin K | 85 μg | (142 %) | ||
| Vitamin B₁ | 0.4 mg | (40 %) | ||
| Vitamin B₂ | 0.3 mg | (27 %) | ||
| Niacin | 17.5 mg | (146 %) | ||
| Vitamin B₆ | 0.8 mg | (57 %) | ||
| Folate | 111 μg | (37 %) | ||
| Pantothenic acid | 1.6 mg | (27 %) | ||
| Biotin | 10.2 μg | (23 %) | ||
| Vitamin B₁₂ | 4.3 μg | (143 %) | ||
| Vitamin C | 30 mg | (32 %) | ||
| Potassium | 1,033 mg | (26 %) | ||
| Calcium | 123 mg | (12 %) | ||
| Magnesium | 103 mg | (34 %) | ||
| Iron | 3.5 mg | (23 %) | ||
| Iodine | 57 μg | (29 %) | ||
| Zinc | 1.4 mg | (18 %) | ||
| Saturated fatty acids | 6.1 g | |||
| Uric acid | 255 mg | |||
| Cholesterol | 72 mg | |||
| Complete sugar | 5 g |
Ingredients
- For the salad
- 250 grams small waxy potatoes
- 150 grams green Beans
- salt
- freshly ground peppers
- 150 milliliters Broth
- 8 Cherry tomatoes
- Lettuce
- 2 cans Tuna (wild-caught, each 150 grams, drained)
- 1 garlic clove
- 50 grams black Olives (pitted and halved)
- 1 tsp small Caper
- 4 Anchovy fillet
- For the dressing
- 3 Tbsps White vinegar
- salt
- freshly ground peppers
- 3 Tbsps olive oil
- 1 Tbsp finely chopped Basil
- Basil (for garnish)
- For serving
- 8 Slices of toast
Preparation steps
For the salad, scrub the potatoes and cook in water about 25 minutes.
Rinse green beans, trim and halve as needed. Cook for about 10 minutes in heavily salted water, drain and rinse immediately in cold water.
Heat the broth in a pot.
Drain the potatoes, peel, cut into 0.5 cm (approximately 1/4-inch) thick slices and pour the hot broth over the potatoes. Let soak about 1 hour.
Rinse tomatoes and cut into quarters. Rinse lettuce leaves and spin dry. Tear lettuce leaves into pieces.
Drain tuna.
Peel garlic and squeeze into the potato slices. Combine green beans, shredded tuna and tomatoes with olives, capers and anchovies. Mix well.
For the dressing, mix vinegar with salt and pepper to taste. Stir in oil, adjust seasonings to taste and stir in the basil. Mix the salad with the dressing.
Serve the salade niçoise with the toast slices.
