Nicoise salad

 

                    Here is a classic salad that has become part of our summer habits. The achovy enhances the Mediterranean flavor of this salad.

For 2 meal salads

• 8 unpeeled baby potatoes
• 250 ml green beans in sections
• 1 can of 170 gr canned tuna, drained
• 2 hard-cooked eggs, quartered
• 20 grape tomatoes
• 20 Kalamata olives
• 4 anchovy fillets
• Anchoïade (see recipe below)

1. In a large pot of water, over medium heat, cook the potatoes for 10 to 12 minutes; drain and let cool before cutting in half.
2. Meanwhile, in a pot of boiling salted water over medium heat, cook the beans for 4 to 5 minutes or until tender; drain and immerse in an ice water bath to retain their color.
3. Place tuna in the center of a large serving plate; Arrange the beans, eggs, potatoes, tomatoes and olives all around.
4. Garnish with anchovy fillets and drizzle with anchoïade.

Anchoïade

• 15 ml white wine vinegar
• 5 ml Dijon mustard
• 2 cloves of garlic, finely chopped
• 3 anchovy fillets, crushed with a fork
• 60 ml olive oil
• Mill pepper

1. In a bowl, whisk together the vinegar, mustard and garlic.
2. Add the anchovies, then drizzle in the oil until the mayonnaise sets.
3. Pepper to taste.

BON APPÉTIT