Niçoise salad
- 200 grams tuna (canned or fresh)
- 200 grams green beans
- 4 boiled eggs
- 200 grams cherry tomatoes
- 100 grams black olives
- 200 grams potatoes (boiled)
- lettuce leaves (arugula or other leafy greens)
- 1 tablespoon dijon mustard
- 2 tablespoons olive oil
- juice of one lemon
- salt and pepper to taste
Boil the potatoes in their skins until cooked, let them cool, and cut into medium-sized pieces.
Boil the green beans in salted water for 5–7 minutes until tender, then rinse them with cold water.
Boil the eggs, let them cool, and cut them in half.
Cut the cherry tomatoes in half.
In a large bowl, combine the lettuce leaves, green beans, cherry tomatoes, olives, potatoes, and tuna, cut into pieces.
In a small bowl, combine the Dijon mustard, olive oil, lemon juice, salt, and pepper. Mix well until smooth.
Drizzle the dressing over the salad and gently toss.
Place the halved boiled eggs on top of the salad.
Optional: you can add a few extra ingredients for garnish, such as capers or anchovies.
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