Nicoise salad with red baby potatoes

05 - 04 - 2016

Ingredients

  • 20 anchovy fillets
  • 250 g baby potatoes
  • olives
  • 4 tomatoes
  • 200 g green beans
  • 2 tbsp capers
  • 2 eggs, boiled
  • 200 g tuna from a can, water removed
  • 1 sweet onion, cut into rings
  • 1 lettuce, cleaned and divided in large leafs.

Vinaigrette:

  • 2 tbsp chopped tarragon
  • 2 tbsp chervil, chopped (optional)
  •  2 tbsp vinegar
  •  1 tbsp mustard
  •  2 tbsp water
  •  6 tbsp olive oil

Preparation

  • Boil the potatoes until done in the peel, cool down, and cut in half. Boil the beans, cool down, and split in two.
  • Peel the tomatoes and remove the seeds.
  • Mix everything with the vinaigrette.
  • Put the lettuce, potatoes and green beans in a large bowl.
  • Arrange the pieces of tuna, the tomatoes, half eggs, onion rings, olives, capers and anchovy on the salad, finish with the dressing.