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Salade Niçoise
35 m active | 35 m total
Nutrition facts per serving:
  • Energy in kcal about 463
  • Fat about 25g
  • Carbohydrates about 27g
  • Protein about 27g
This is needed
This is needed for 4 people
Dressing
  • 6 tbsp olive oil
  • 5 tbsp white wine vinegar
  • 3 anchovy fillet, rinsed with cold water, drained, chopped
  • 0.25 tsp sea salt
  • 1 garlic clove, squeezed
  • a little pepper
To cook the vegetables
  • 350 g beans, halved
  • salted water, boiling
  • 400 g new potatoes, sliced
Salade Niçoise
  • 2 tins pink tuna in brine, each approx. 200 g, drained, broken into pieces
  • 1 red onion, cut into thin slices
  • 1 yellow pepper, halved, cut into strips
  • 3 tomato, cut into wedges
  • 80 g black olives
  • 1 tbsp basil, finely chopped
To serve
  • 2 hard-boiled egg, quartered
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And that's how it's done
And that's how it's done
Dressing
Mix the vinegar with all the other ingredients up to and including the pepper.
To cook the vegetables
Cook the beans in salted water for approx. 5 mins. Add the potatoes, cook for approx. 10 mins. until soft, drain, allow to cool slightly, mix with the dressing.
Salade Niçoise
Add the tuna to the vegetables along with all the other ingredients up to and including the basil, mix carefully.
To serve
Plate up the salad with the eggs.