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Niçoise salad


light meal
4 people
35 mins cooking time


4 medium, waxy potatoes
300g green beans, trimmed
4 eggs
4 tbsp Carbonell Grapeseed Oil
1 tbsp red wine vinegar
1 tsp Dijon mustard
3 tomatoes, cut into wedges
1 red onion, sliced
2 cans tuna in oil (185 g), drained
4 tbsp black olives


Wash the potatoes and boil them in their skins in salted water for about 20 minutes until tender. Drain and let cool slightly, then cut them lengthwise into wedges. Meanwhile, cook the beans for about 8 minutes until al dente. Boil the eggs for about 8 minutes until hard-boiled. Let the eggs cool, peel and cut into wedges.
Blend olive oil, vinegar and mustard. Season with salt and pepper. Divide the potato, green beans, tomatoes and onion on a serving platter. Toss the dressing through. Arrange the eggs, tuna and olives on top. Garnish with lemon wedges, if desired.


Also delicious with green olives.

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