Servings: 2
INGREDIENTS:
canned tuna 1 can
green beans 100 g
Cherry tomatoes 6 pcs.
eggs 2 pcs.
olives 1 handful
olive oil 2-4 tbsp
balsamic vinegar 1 tbsp
mustard dijon 1 tbsp
parsley
PREPARATION:
Boil the green beans for a few minutes, put them in a colander and rinse with running ice water. Such a simple trick will allow you to keep the green color of the product.
Boil hard-boiled chicken eggs, peel, cut in half.
Cut the cherry tomatoes in half.
To prepare the dressing, mix balsamic vinegar, Dijon mustard, olive oil.
Put pitted olives, canned tuna without liquid, tomatoes and beans in a bowl, pour over the dressing, season with salt and pepper.
Stir the salad, put in plates, top with half a hard egg and parsley.
Garlic and anchovies, capers, fresh cucumbers, artichokes can be added to the Nicoise salad, pepper, sugar, tarragon can be added to the dressing.
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