Those who think Salad Niçoise is banal have probably never tasted a well-made version like this one, and there are different perceptions about what this salad should contain. Our recipe contains both cooked and fresh vegetables and fried tuna steak which makes the salad exciting and tasty.
6 small potatoes, e.g. asparagus potatoes, in halves
225 g fresh green beans, crispy
2 tablespoons olive oil
200 g of cherry tomatoes
2 tuna steaks
1 ½ teaspoon wheat flour
2 tablespoons dijon juice
2 tbsp Herbes de Provence spices, dried
1 salad head (eg leaf lettuce), grated into just large pieces
2 hard-boiled eggs, cut into quarters
50 g of black olives, without kernel
1 dl olive oil
1 dl squeezed lemon
1 shallot, finely chopped
1 tbsp fresh dragon, finely chopped
1 tbsp fresh leaf parsley, finely chopped
Salt and pepper
Cook half the potatoes in salted water for 7-10 minutes until soft. Pour off the water and set them aside.
Blanch the green beans in salted water for about 3 minutes. Pour off the water and set them aside.
Heat a cast iron pan on high heat. Add 1 tablespoon olive oil. Add the tomatoes and fry for about 2 minutes until slightly roasted. Place them on a plate and set aside.
Wipe the pan and heat it again on high heat. Turn the tuna steaks into the flour and mustard. Season with Herbes de Provence spices. Fry the steaks on both sides of the pan. They should be fried about 2 minutes on each side to get them medium-rare. Put them on a plate and let them cool before cutting them into strips.
Whisk together all the ingredients for the vinaigrette in a bowl. Season with salt and pepper.
Spread the lettuce salad on a large platter and add potatoes, green beans, tomatoes, tuna, eggs and olives.