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Recipe · Provence
Salade niçoise allégée
Light Niçoise salad
⏱ 25 minServes 2Easy340 kcal
A recipe from Le Chaudron — the cooking of France’s regions.
01 — Ingredients2 servings
150 g (5 oz)water-packed tuna
2hard-boiled eggs
200 g (7 oz)tomatoes
100 g (3½ oz)green beans
1green bell pepper
60 g (2 oz)black olives
60 g (2 oz)salad greens
4anchovy fillets
2 tbspolive oil
1 tbspvinegar
- 150 g (5 oz) water-packed tuna
- 2 hard-boiled eggs
- 200 g (7 oz) tomatoes
- 100 g (3½ oz) green beans
- 1 green bell pepper
- 60 g (2 oz) black olives
- 60 g (2 oz) salad greens
- 4 anchovy fillets
- 2 tbsp olive oil
- 1 tbsp vinegar
Quantities scaled for — some (egg, lemon, garlic…) are rounded to what’s practical.
Serves 2. In the app, quantities adjust to the number of guests on their own — and the ingredients go straight to your shopping list.
03 — Method
- Put the eggs in a saucepan of cold water, bring to a boil and cook for 10 minutes.
- Meanwhile, trim the green beans and cook in a large pot of boiling salted water for 8 minutes until tender.
- Drain and plunge into ice water for 2 minutes to keep their color.
- Peel the eggs under cold water and quarter them. Cut the tomatoes into large wedges.
- Seed the green pepper and cut into thin strips. Spin the greens dry.
- In a large bowl or on 2 plates, make a bed of greens and add the green beans.
- Add in sections: tomatoes, pepper, olives, flaked tuna and egg quarters.
- Lay the anchovies crosswise on top, drizzle with oil and vinegar and serve chilled without tossing.
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