Salade Niçoise
Nutritional values
(Percentage of daily recommendation)
| Calorie | 554 cal. | (26 %) | ||
| Protein | 35 g | (36 %) | ||
| Fat | 33 g | (28 %) | ||
| Carbohydrates | 26 g | (17 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 5.3 g | (18 %) |
| Vitamin A | 0.7 mg | (88 %) | ||
| Vitamin D | 10.3 μg | (52 %) | ||
| Vitamin E | 5.7 mg | (48 %) | ||
| Vitamin K | 71.1 μg | (119 %) | ||
| Vitamin B₁ | 0.4 mg | (40 %) | ||
| Vitamin B₂ | 0.5 mg | (45 %) | ||
| Niacin | 24.1 mg | (201 %) | ||
| Vitamin B₆ | 1 mg | (71 %) | ||
| Folate | 148 μg | (49 %) | ||
| Pantothenic acid | 2.6 mg | (43 %) | ||
| Biotin | 19.7 μg | (44 %) | ||
| Vitamin B₁₂ | 5 μg | (167 %) | ||
| Vitamin C | 55 mg | (58 %) | ||
| Potassium | 1,383 mg | (35 %) | ||
| Calcium | 184 mg | (18 %) | ||
| Magnesium | 125 mg | (42 %) | ||
| Iron | 5.6 mg | (37 %) | ||
| Iodine | 70 μg | (35 %) | ||
| Zinc | 1.7 mg | (21 %) | ||
| Saturated fatty acids | 7.3 g | |||
| Uric acid | 308 mg | |||
| Cholesterol | 182 mg | |||
| Complete sugar | 6 g |
Ingredients
Preparation steps
Drain canned tuna, place in a bowl and tear apart with a fork. Peel potatoes and cut into cubes. Peel onion and cut into thick rings. Rinse tomatoes, cut in half, remove stem and cut into eighths. Rinse beans, remove ends and blanch for 15 minutes in a pot of boiling salted water. Drain.
Remove anchovy fillet from the can, pat dry with paper towel and cut into small pieces. Rinse lettuce, trim and spin dry. Peel eggs and cut into quarters. For the salad dressing, mix oil in a bowl with vinegar and season with salt, pepper and parsley. Mix tomatoes, onions, beans, potatoes, olives, tuna and anchovies in a bowl, drizzle with salad dressing and mix well. Arrange lettuce leaves on plates, cover with prepared salad mixture and serve garnished with egg.
