Salade Niçoise

Salade Niçoise

Total: 35 Min. | Active: 35 Min.
lactose-free, gluten-free
Nutritional value / people: 463 kcal
, Fat: 25 g
, Carbohydrate: 27 g
, Protein: 27 g


4 people


Please note: If you adjust the quantities yourself, it may happen that the recipe is not perfect. The quantities and cooking times of the ingredients are not automatically adjusted in the text. If you have any questions about the quantities in this recipe, the culinary professionals at Betty Bossi will be happy to help you:

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5 tbsp white wine vinegar
6 tbsp olive oil
3 anchovy fillets, rinsed with cold water, drained, chopped
1 garlic clove, squeezed
¼ tsp sea salt
a little pepper

To cook the vegetables

350 g beans, halved
salted water, boiling
400 g new potatoes, sliced

Salade Niçoise

2 tins pink tuna in brine, each approx. 200 g, drained, broken into pieces
3 tomatoes, cut into wedges
1 yellow pepper, halved, cut into strips
1 red onion, cut into thin slices
80 g black olives
1 tbsp basil, finely chopped

To serve

2 hard-boiled eggs, quartered
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How it's done

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Mix the vinegar with all the other ingredients up to and including the pepper.

To cook the vegetables

Cook the beans in salted water for approx. 5 mins. Add the potatoes, cook for approx. 10 mins. until soft, drain, allow to cool slightly, mix with the dressing.

Salade Niçoise

Add the tuna to the vegetables along with all the other ingredients up to and including the basil, mix carefully.

To serve

Plate up the salad with the eggs.


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