Hey there Masset Chefs!
Let me tell you: this salad is a meal by ITSELF. Originally from Nice, France, the nicoise salad is traditionally made of olives, tuna and hard-boiled eggs. I love to add roasted red pepper, green beans and red potatoes to bring up all the protein I can get from this meal! And when it's all topped with a delicious and simple lemon and Dijon mustard dressing, oh my Goood, you'll just want to ask for a second plate!
INGREDIENTS
1 red onion
2 packs of Tuna Creations® Lemon Pepper
10 green beans
4 fairly firm round tomatoes
4 eggs
1 iceberg lettuce salad
1 green pepper and 1 red pepper
5 salted anchovy fillets (optional)
Black olives
2 red potatoes
1 basil leaf
5 radishes
1/2 tablespoon Dijon Mustard
1 crushed garlic clove
1/2 cup of vinegar
1 cup of Olive Oil
1/2 tablespoon Mechoui
1/2 tablespoon Yassa Much
1/2 tablespoon Soumbedioune
Salt and Pepper for taste
PREPARATION
Start by boiling the eggs and the red potatoes for 6 to 8 minutes with salt and vinegar then cool them well in cold water
Chop the red onions and arrange them at the bottom of the dish.
Add the green beans and cut the radishes you'll add to the green beans
Cut the green and red peppers then pan roast them with butter
Cut the boiled red potatoes and add them to the peppers. Roast them all until you get a nice light brown color
Once done, add them to the mixture of beans and radishes
Drain and crumble the tuna, mix with Soumbedioune and add on the top
Then roughly mix all of these ingredients
Clean, drain and align the salad on your plate
Cut the tomatoes into thin rings and add them. Cut the hard-boiled eggs into quarters and arrange them on top and add the anchovy fillets, black olives and finely chopped basil
Make your vinaigrette with crushed garlic clove, mustard, vinegar, olive oil, freshly squeezed lemon, dijon mustard, yassa much and mechoui. Salt and pepper for taste.
Sprinkle on top of the salad and voila!
Who said you couldn't cook now?
As usual, make sure to let us know how it went.
Bon Appetit,
Aby
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