Eat Smarter USA | Eat Healthy. Live Smarter.
Ingredients
Salade Niçoise
- For the salad
- 3 Lettuce (or lettuce hearts)
- 2 sprigs Basil
- 70 grams black Olives
- 1 red onion
- 70 grams Green beans
- 200 grams Cherry tomatoes
- 200 grams small potatoes (cooked, from the previous day)
- 4 eggs
- 2 Tuna steak (each 250-300 grams)
- 2 Tbsps vegetable oil
- For the dressing
- salt
- freshly ground peppers
- 4 Tbsps white balsamic vinegar
- 3 Tbsps olive oil
- 4 Tbsps Vegetable broth
For the salad, tear lettuce, rinse pick into small pieces. Rinse the basil, shake dry, pluck off the leaves and add to the lettuce. Drain and add the olives. Peel onion, halve and cut into fine strips. Blanch briefly to taste and add to the salad. Rinse the beans, trim, cut in half if necessary and cook for 6-8 minutes in boiling salted water. Drain and rinse in cold water. Rinse the tomatoes, pat dry and cut in half or in quarters.
Peel the potatoes and cut in half, where appropriate. Cook the eggs in plenty of water about 5-6 minutes. Rinse eggs in cold water, peel and cut into quarters.
Sear tuna steaks on each side in the grill pan with 2 tablespoons oil for 3-4 minutes. Tear tuna into pieces.
For the dressing, mix the dressing ingredients together and mix with the salad ingredients (except the eggs). Transfer to plates, top with the eggs, sprinkle with pepper and serve.