Nothing can compare to sitting in Brussels’ Grand Place and enjoying a salade nicoise at an outdoor café, but here’s a simple, tasty version I made for a last-minute dinner yesterday. (Minus the potatoes and anchovies.) Depending on your appetite, this could serve one or two people.
Ingredients
1 can tuna
1 large tomato
1 avocado
1-2 hardboiled eggs
handful of fresh green beans
fresh basil, cut into thin strips (chiffonade)
thinly-sliced red onion for garnish
Balsamic vinegar
Olive or flaxseed oil
salt & pepper
Put the egg(s) into a pot of water and set it on the stove to boil. When the water starts to bubble, turn the heat down to a simmer and set your timer for 5 minutes. Snip off the stems of the green beans. At the 5-minute mark, add the green beans and cook for another 5 minutes.
While the egg(s) and beans are simmering, mound the tuna in the center of the plate(s). Chop or slice the tomato and arrange it along one side of the tuna. Do the same with the avocado. Slice the onion and basil and scatter them over the top of the tuna.
After the egg has cooked for a total of 10 minutes and the beans for 5, put the pot into your kitchen sink and run cold water into the pot. This will stop the cooking process. When the beans and egg are cool enough to handle, drain the beans, cut them into smaller pieces (or leave them whole) and arrange them alongside the tuna. Chop the egg and sprinkle it over the top of everything. Dribble on the vinegar, oil, salt and pepper, tasting along the way if necessary. Bon appétit!
Print This Post
Tags: french, green beans, hard-boiled eggs, salade nicoise, tomatoes
