Name: Salade niçoise
Total time: 35 min
Yield: 4
Cuisine: french
Ingredients: canned tuna in its own juice — 300 g; egg — 4 pcs; new potatoes — 400 g; green beans — 200 g; tomato — 3 pcs; pitted black olives — 80 g; lettuce — 1 pcs; red onion — 1 pcs; olive oil — 5 tbsp; wine vinegar — 1.5 tbsp; Dijon mustard — 1 tsp; salt; ground black pepper

How to cook

Potatoes

Boil the potatoes in their skins in salted water until tender, 15–20 minutes. Drain, let them cool slightly and cut into wedges.

Eggs

Lower the eggs into boiling water and cook for 9 minutes. Transfer to cold water, peel and cut into quarters.

Beans

Trim the beans, drop them into boiling water for 3–4 minutes, then straight into iced water so they stay bright green and crisp. Drain.

Dressing

Combine the olive oil, vinegar, mustard, salt and pepper and whisk with a fork until thick and emulsified.

Chopping

Cut the tomatoes into wedges and the onion into thin half-moons. Tear the lettuce by hand and break the tuna into large chunks with a fork.

Assembly

Arrange the lettuce on a platter and top with the potatoes, beans, tomatoes, onion, tuna, eggs and olives. Drizzle with the dressing just before serving. Done!