Salade Niçoise
HB-5026 · Hand-built original · French
A composed salad of tuna, eggs, tomatoes, cucumber, artichokes, anchovies and black olives with olive oil and lemon.
FrenchSalad0 minServes 2184 kcalGluten-freeDairy-freeDiabeticLow-SodiumRenal
Main ingredient: tuna
Pairs well with: baguette, green salad, ratatouille, pommes frites, soup
Servings:2quantities adjust to match
Ingredients
- 2 eggs
- a few salad leaves
- 3 tomatoes
- 1/4 cucumber
- 5-6 anchovy fillets
- 1 handful black olives
- 4 canned artichoke hearts
- 1 small can tuna (5 oz)
- 3 tablespoons extra virgin olive oil
- 1 pinch fleur de sel
- 2 tablespoons lemon juice, or white or red wine vinegar
Method
- Cook the eggs in boiling water for 10 to 12 minutes. Cool under cold water, peel and cut in halves or quarters.
- Cut the tomatoes into quarters and the cucumber into dice. Drain the artichoke hearts and cut in half.
- Arrange the salad leaves over a large plate, place the tomatoes in a circle around the edge and the cucumber in the centre.
- Arrange the anchovies, olives, artichokes and eggs over the salad and flake the tuna into the centre.
- Drizzle with the olive oil, season with the fleur de sel and finish with the lemon juice or vinegar.
Total: 0h 25m
Nutrition (per serving, where published)
184 kcalCalories
23.7 gProtein
8.3 gCarbs
5.9 gFat
5 gSaturates
2.2 gFibre
5 gSugars
108 mgSodium
219 mgCholesterol
843 mgPotassium
72 mgCalcium
2.3 mgIron
1 servingServing
Estimated from USDA FoodData Central ingredient data