Salad Nicoise

A salad with green beans, potatoes, tomatoes, and tuna is one of the classic salads from Provencal cuisine. It is a healthy main dish that can be prepared in advance and taken to work, and it is also an excellent choice for a Sunday picnic.

Details

  • Preparation Time: 20 minutes
  • Cooking Time: 15 minutes
  • Difficulty: 1
  • Spiciness: 0
  • Number of Servings: 4

Ingredients

  • 300 g Green beans, fresh

  • 300 g Potatoes, white

  • 300 g Tomato, red

  • 300 g Sweet potato, unpeeled, fresh

  • 100 g Salad, gooseberry

  • 100 g Olives, black, in brine

  • 300 g Fish, tuna, in oil

  • 4 pieces Egg, fresh

  • 2 twigs Basil, fresh

  • 1 piece Chili peppers, green chili, fresh

  • 1 pinch Spices, cumin, seeds

  • 1 pod Garlic, fresh

Solatni preliv

  • 5 spoon Oil, olive

  • 3 spoons Vinegar, red wine

  • 1 pinch Salt, table

  • 1 pinch Spices, pepper, black

Steps

  1. Scrub the potatoes, wash them, cut them into quarters, and place them in cold salted water. Once the water boils, cook for about 15 minutes. Check if the potatoes are cooked enough with a sharp, narrow knife. Drain the cooked potatoes.

  2. Clean the green beans, wash them, and drain them. Place salted water in a pot and add the green beans, cumin, and peeled garlic. Cook for about 10 minutes. Drain the cooked green beans.

  3. Place the eggs in cold water in a pot, wait for the water to boil, then remove from heat and leave in the hot water for exactly eight minutes. Afterward, rinse with cold water and drain. Peel the cooled eggs and cut them into wedges.

  4. Clean the tomatoes, wash them, and cut them into wedges. Clean the cucumber, wash it, and if it has a thick skin, peel it and slice it into rounds. Clean the young onion and slice it. Wash the chili pepper, cut it in half lengthwise, remove the seeds, and slice it thinly. Clean the lettuce, wash it, and drain well.

  5. Prepare the salad dressing: in a bowl, mix vinegar and salt until the salt dissolves. Then, while mixing, gradually add olive oil and finally add ground black pepper.

  6. In a bowl, combine the vegetables, tuna, eggs, and olives. Pour the salad dressing over the salad and mix well.

  7. Serve the salad by first placing the lettuce on plates or in bowls, then adding the prepared salad on top and sprinkling with basil leaves.

Nutrition Information (Per 100g)

  • Calories: 94.24 kcal
  • Fat: 5.19 g
    • Saturated Fat: 0.86 g
  • Carbohydrates: 4.81 g
    • Sugars: 0.71 g
  • Protein: 5.62 g
  • Fiber: 1.14 g

Advice

For salads, the most suitable cucumbers are the pointed, dark green ones. For tuna, the fattier it is, the tastier the meat. Ripe tomatoes should not be stored in the refrigerator, as cold destroys their characteristic flavor. Raw green beans contain a toxic protein called phasin, which causes the clumping of red blood cells. Phasin breaks down after just a few minutes of cooking.