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- Salade Niçoise with classic French…
Salade Niçoise with classic French vinaigrette
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2 serving
Prep time:
Cook time:
Serves: 2
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Ingredients
- 300g baby potatoes
- 3 eggs
- 200g fine beans
- 220g tomatoes
- 1 red pepper
- ½ cucumber
- ¼ red onion
- 70g black olives
- 1 tbsp capers
- 100g tuna
- 1 tsp Grey Poupon Dijon Mustard, (for the vinaigrette)
- 2 tsp apple cider vinegar, (for the vinaigrette)
- 1 tsp lemon juice, (for the vinaigrette)
- 1 pinch sea salt, (for the vinaigrette)
- 1 tsp black, freshly ground pepper, (for the vinaigrette)
- 60ml olive oil, (for the vinaigrette)
Method
Step 1
Put the mustard, apple cider vinegar, lemon juice, salt and pepper into a bowl and stir well to combine.
Step 2
Add the olive oil in a very slow stream, whisking constantly until the dressing is emulsified.
Step 3
Put the baby potatoes into a pan of cold water and boil them for around 10 minutes until tender.
Step 4
Take them out with a slotted spoon and place the eggs really gently in the same water.
Step 5
Simmer the eggs for around 10 minutes and let them cool under the cold water. Peel and cut in halves and quarters.
Step 6
Meanwhile cook the fine beans for around 7 minutes and leave them on the side.
Step 7
Cut the tomatoes (leave half of tomatoes, they would great on the plate later), pepper, cucumber and red onion.
Step 8
Arrange all the vegetables on a serving plate together with the black olives. Drain the tuna and place large chunks on the top of other ingredients.
Step 9
Sprinkle with capers and drizzle with the previously made vinaigrette.
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