Salad or Niçoise salad
Description
The recipe won't take much time. With this recipe, you can prepare a wonderful light summer salad. If you love French cuisine or simply prefer something unusual, this salad is a perfect choice for you. Surprise your family with something new. Serve at the table.
Instructions
- 1
Step 1
1. Make the dressing. Chop the olives, anchovies, and garlic into a large bowl and mash into a paste. Add the juice of half a lemon, olive oil, and balsamic vinegar. Set aside.
- 2
Step 2
2. Boil the potatoes in water for about 15 minutes. Drain the water and set aside. Cook the green beans in salted water for 4-5 minutes. Drain, place the beans in ice water, drain again, and set aside. Boil and peel the eggs.
- 3
Step 3
3. Cut the potatoes in half. Heat 2 tablespoons of olive oil in a skillet. Place the potatoes cut-side down in the skillet and fry for about 4 minutes, until golden and crispy. Turn the potatoes to brown them on all sides. Then increase the heat and add the halved tomatoes. Fry the tomatoes for 1 minute. Pour in 1 tablespoon of balsamic vinegar, turn off the heat, and sprinkle with basil on top.
- 4
Step 4
4. Place the skillet over high heat, reduce to medium, and add 1 tablespoon of olive oil. Add the tuna and season well with salt. Sear for 4 minutes, then flip and cook for another 4 minutes. Set aside.
- 5
Step 5
5. Mix the remaining balsamic vinegar and lemon juice in a small bowl, and add the salad leaves. Place 1 tablespoon of olive dressing onto each of two plates, then top with tomatoes and potatoes, followed by the beans. Cut the tuna in half and place it on top of the beans. Arrange the salad and halved eggs around the edges. Serve immediately.