Salad Nicoise
By Quand Papoune cuisine... , blog La vie de Choupette
Ingredients
- green Beans
- tuna in oil
- anchovy fillets
- 2 eggs
- 1 shallot
- 1 clove of garlic
- wine vinegar
- olive oil
- parsley
- salt and pepper
- black olives
- tomatoes
Details
Servings 2
Level of difficulty Easy
Preparation time 15mins
Cooking time 10mins
Cost Budget Friendly
Preparation
Step 1
Cook about 1 cup green beans in boiling salted water, 8 to 10 minutes.
Cool them in ice water.
- Cut cherry tomatoes into quarters.
- Crumble 3-4 oz (about 1/2 cup) tuna in oil and drained 8 anchovy fillets.
- Boil a pot of vinegar water. Put in 2 eggs, cook for 5 min. Drain, let cool.
- Peel and chop 1 onion and 1 clove of garlic.
- Pour into a bowl with 1 tablespoon of chopped parsley, salt, pepper, 4 tablespoons of wine vinegar 6 tbsp olive oil, stirring.
Step 2
Divide the salad ingredients on the plates. Garnish with black olives. Shell eggs and drop them in the middle of the plates.
Serve dressing on the side.
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Chef Tips and Tricks
Dive into summer with this fresh, light and healthy mango salad!
INGREDIENTS
- Peanuts
- Carrot
- Mango
- Rocket
- 2 limes
- Olive oil
- Soy sauce
- Red onion, minced
- Salt
- Pepper
METHOD
- Lightly sautée the peanuts until golden.
- Take the carrots and cut into thin slices.
- Peel the mango and slice into thin strips.
- Squeeze the juice from 2 limes into a bowl, and add olive oil, soy sauce, minced onion, salt and pepper.
- In a bowl, toss together the mango, carrot, rocket, and lime-soy dressing.
- Enjoy!
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