Niçoise salad

STEP BY STEP

Let's make something delicious.

1. 01

   For the salad, wash the potatoes and cook in boiling salted water for approx. 15 minutes. Drain and cool with cold water. Cook the eggs in boiling salted water for approx. 8 minutes, then cool under cold water, peel and leave to cool.

2. 02

   For the dressing, squeeze the lemon. Blend the olive oil, vinegar, lemon juice and Dijon mustard with a stick blender until emulsified. Season with salt and pepper.

3. 03

   Wash the lemon for the salad in hot water, finely grate the zest and squeeze out the juice. Cut the potatoes into bite-sized pieces and mix with the lemon zest, lemon juice and olive oil. Leave to marinate.

4. 04

   Wash and trim the beans, then blanch in salted water. Wash the tomatoes and cut into quarters or halves. Peel the onions and cut into strips. Pick over the lamb’s lettuce, wash and leave to drain. Halve the eggs. Wash the basil, shake dry and pick the leaves from the stalks. Drain the anchovies. Wash the spring onions and finely slice into rings.

5. 05

   Wash the tuna and place in a preheated frying pan with oil. Sear for approx. 30 seconds on each side. Season with salt and pepper and cut into thin slices.

6. 06

   Arrange the potatoes, beans, tomatoes, olives, lamb’s lettuce, red onions, tuna, anchovies, eggs and basil decoratively on a plate. Drizzle with the dressing and scatter over the spring onions.